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Creamy homemade sourdough discard gravy served warm in a skillet, smooth and rich with a classic peppered finish.
Summer Dempsey

Easy Sourdough Discard Gravy Recipe

This easy sourdough discard gravy is smooth, savory, and packed with comforting, old-fashioned flavor. Made with simple pantry ingredients and ready in minutes, it’s a delicious way to use up sourdough discard while creating a rich, versatile gravy perfect for mashed potatoes, biscuits, roasted meats, or vegetables.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 cups
Course: Side Dish
Cuisine: American
Calories: 68

Ingredients
  

  • 2 tablespoon butter or pan drippings
  • 2 tablespoon sourdough discard fed or unfed
  • 2 cups broth chicken, beef, or vegetable
  • ½ teaspoon salt adjust to taste
  • ¼ teaspoon black pepper
  • ½ teaspoon garlic powder optional
  • ½ teaspoon dried thyme or rosemary optional
  • 1 teaspoon soy sauce or Worcestershire sauce optional for depth

Equipment

  • Sauce Pan
  • Whisk

Method
 

  1. Make a slurry: In a small bowl, whisk together sourdough discard with ½ cup of cool broth until smooth. Set aside.
  2. Melt the fat: In a medium saucepan, melt butter (or warm drippings) over medium heat.
  3. Deglaze: If you used drippings, add a splash of broth to scrape up any browned bits.
  4. Add broth and discard: Slowly pour in the slurry while whisking constantly. Then add the remaining broth.
  5. Simmer and thicken: Bring to a gentle boil, then reduce to low heat. Simmer for 5–8 minutes, whisking often, until thickened to your liking.
  6. Season: Stir in salt, pepper, and any herbs or flavor boosters you’re using. Taste and adjust seasoning.
  7. Serve warm: Pour over mashed potatoes, roasted meats, vegetables, or biscuits.

Notes

  • Fed or unfed discard both work.
    This recipe is flexible—use sourdough discard straight from the fridge or freshly fed. Unfed discard adds a slightly deeper tang, while fed discard keeps the flavor mild.
  • Always whisk the slurry cold.
    Mixing the sourdough discard with cool broth first prevents lumps and ensures a smooth, silky gravy once it hits the pan.
  • Butter vs. drippings.
    Butter creates a classic, neutral gravy, while pan drippings add rich, savory depth. Either option works beautifully depending on what you’re serving it with.
  • Control the thickness.
    Gravy continues to thicken as it simmers. For thinner gravy, reduce simmer time or whisk in a splash of extra broth. For thicker gravy, simmer a few minutes longer.