7 Days of Sourdough Christmas: Sourdough Discard Gravy
If you’re looking for a creative way to use your sourdough discard, this Sourdough Discard Gravy recipe is a game-changer. It’s rich, savory, and packed with flavor, making it the perfect accompaniment for mashed potatoes, roasted meat, or even a breakfast hash. Try this rich, velvety gravy that’s bound to impress your guests this Christmas season!
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Why You’ll Love This Recipe
Reduces waste: This recipe makes the most of your sourdough discard, transforming it into something delicious.
Packed with flavor: The slight tang of sourdough adds depth to the traditional gravy taste.
Versatile: Perfect for breakfast, lunch, or dinner pairings.
Quick and easy: You can whip this up in under 15 minutes.
Ingredients
4 tablespoons sourdough discard
2 tablespoons unsalted butter
1 cup chicken stock (turkey drippings also taste amazing!)
1/2 cup whole milk (optional, for creamier gravy)
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper
Optional: fresh herbs like thyme or rosemary for garnish
Instructions
Prepare the roux: In a medium saucepan, melt the butter over medium heat. Whisk in the sourdough discard, stirring continuously until a golden roux forms (about 2 minutes).
Add the liquid: Gradually pour in the drippings/stock, whisking constantly to avoid lumps. Add the milk if you prefer a creamier gravy.
Season: Stir in the salt and pepper. Taste and adjust the seasoning as needed.
Simmer: Reduce the heat to low and let the gravy simmer for 5-7 minutes, stirring occasionally, until thickened to your desired consistency.
Finish: Remove from heat and garnish with fresh herbs, if using.
Tips for Making
Use fresh discard: The fresher your sourdough discard, the better the flavor. Avoid discard that has been sitting too long or smells overly sour.
Consistency control: If your gravy is too thick, add a splash of stock or milk to thin it out. If it’s too thin, let it simmer a bit longer.
Flavor boosters: For an extra layer of flavor, sauté some garlic or shallots in the butter before adding the discard.
How to Store
Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat: Warm the gravy on the stovetop over low heat, adding a splash of stock or milk to refresh the texture.
Freeze: Freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.
Pairings
This sourdough discard gravy is so versatile, and pairs wonderfully with:
Mashed potatoes
Roasted turkey or chicken
Breakfast sausage or hash
Savory bread puddings
Why This Recipe Works
Sourdough discard brings a unique, subtle tanginess to the gravy, adding depth and complexity that sets it apart from traditional versions. The butter and roux ensure a smooth, velvety texture, while the stock and optional milk create a rich base. It’s an easy, flavorful way to elevate any meal while making good use of your sourdough starter.
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