Sourdough Gravy

This Sourdough Gravy makes the most of your discard, turning it into a smooth, savory sauce in just 20 minutes. Perfect for Thanksgiving or any comfort food meal!

Course Sauces

Cuisine American

Prep Time 0

Cook Time 20

Total Time 20

Servings cups

Calories 275kcal

Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

4 tablespoons unsalted butter
¼ cup sourdough starter discard or 2 tablespoons discard + 2 tablespoons all-purpose flour for a less tangy flavor
2 cups chicken stock or turkey stock
1-2 teaspoons Diamond Crystal Kosher Salt to taste
½ teaspoon dried thyme
¼ teaspoon black pepper

Instructions

Melt the butter in a small saucepan over medium-low heat. Once fully melted, whisk in the sourdough discard. Cook the mixture, whisking occasionally, until it thickens and begins to turn lightly golden.
4 tablespoons unsalted butter, ¼ cup sourdough starter discard
Slowly pour in the chicken (or turkey) stock while whisking continuously to prevent lumps. Add the salt, thyme, and black pepper, and whisk until everything is well combined.
2 cups chicken stock, 1-2 teaspoons Diamond Crystal Kosher Salt, ½ teaspoon dried thyme, ¼ teaspoon black pepper
Continue heating the gravy for about 10 minutes, keeping it just below a simmer. Whisk frequently until it reaches your desired thickness. It will continue to thicken slightly as it cools.
Remove from heat and serve immediately. It’s best enjoyed warm!

Notes

To Make With Pan Drippings: Use roasted poultry drippings instead of butter to make the roux with discard. Then, whisk in drippings + stock. Season to taste.
Storage: Store leftover gravy in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.