Sourdough Gravy

Rich and flavorful, this simple sourdough gravy uses sourdough discard as a thickening agent and is the perfect accompaniment to any roast dinner! You can customize it to suit whatever you're serving it with.

Course Dinner

Cuisine American

Keyword Sourdough Discard

Prep Time 5

Cook Time 29

Total Time 34

Servings -5 cups

Calories 45kcal

Author Kate Freebairn

Equipment

Small Saucepan
Whisk

Ingredients

80 g Butter salted
120 g Sourdough Discard or starter
1 Beef Stock Cube
1 Chicken Stock Cube
900 g Hot Water about 4 cups
10 g Soy Sauce
5 g Worcestershire Sauce
5 g Onion Powder or granules
Freshly ground black pepper and salt to taste

Instructions

Melt the butter in a small saucepan over medium heat. Meanwhile, make the stock by adding hot water to the cubes according to package directions. You should have about 900g/4 cups of stock.
Once the butter is melted and starting to foam, add the sourdough discard and whisk to combine. It may look curdled at first, but keep whisking and it will turn into a thick roux. Cook, whisking steadily, until the mixture is smooth and a pale golden-brown.
Slowly pour the stock into the saucepan, whisking as you go. It will get quite liquidy, but don’t worry, it will thicken back up! Once all the stock is incorporated, add the Worcestershire sauce, soy sauce, and onion powder, and whisk to combine.
Raise the heat slightly to bring the gravy to a simmer, then continue to cook, whisking often, until the gravy thickens to a consistency you like. You may need to adjust the heat down to keep it at a slow simmer. Mine usually takes about 15 to 20 minutes. Add black pepper (and salt if needed), and adjust to taste before serving hot!

Notes

You can sub stock for the stock cubes and water if you have it. Use 900 g of stock in place of the water and cubes.
Make sure your sourdough discard and butter are well whisked by the time you add the stock, otherwise the discard will cook up into doughy lumps!
I always taste as I go when making gravy, it sometimes takes a lot of tinkering to get the exact flavor you like.
Active starter will have milder flavor, older discard will have a more pronounced sourdough tang. If you don’t want too sour a flavor, don’t use discard that has been sitting in the fridge for a long time.

Nutrition