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Rich, dark brown gravy made with sourdough discard, served in a white gravy boat and garnished with fresh thyme for a holiday meal.

Gluten Friendly Sourdough Discard Gravy Recipe

This Sourdough Discard Gravy is the ultimate zero-waste hack for home bakers! It takes your basic pan gravy to a whole new level by using unfed sourdough discard to add a secret, rich layer of flavor and a subtle tang.
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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

 

  • Type of Discard: Any sourdough discard works here — white, whole wheat, rye, or a blend. Older discard gives a tangier flavor, while fresh discard is more neutral.
  • Flavor Tip: A teaspoon of soy sauce or Worcestershire deepens color and adds umami. Great for turkey or beef gravy.
  • Thickness: For thicker gravy, simmer a few extra minutes or add an extra teaspoon of discard. For thinner gravy, whisk in a splash more broth.
  • Make-Ahead: You can make the gravy up to 3 days in advance and store it in the fridge. Reheat slowly on the stove, whisking often.