Sourdough gravy adds rich, savory flavor to any meal. Use active starter or discard for a creamy, flavorful sauce with herbs and stock.
Do you have some extra sourdough starter or sourdough discard sitting around? This homemade sourdough gravy is the perfect way to use it up and add a rich, tangy flavor to your meal.
You don’t need pan drippings, but if you’ve got some from roasting chicken or turkey, they’ll make the gravy even better. No pan drippings? No problem. Chicken stock or beef stock works just as well.
A cup of sourdough starter gives the gravy that perfect balance of tang and texture. And the best part? You can adjust the flavor with all sorts of delicious seasonings.
This is one of those sourdough recipes that’s super simple but still feels like something special, whether it’s for a holiday or just a regular dinner you want to make feel extra special.
So grab your sourdough starter and get ready to pour this gravy over everything, because it is just that delicious!
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Why You’ll Love This Recipe:
Flavorful
This gravy is so good, it’s hard to stop eating it. The sourdough starter discard gives it a nice tang that makes it feel oh-so-different from your usual gravy.
It pairs perfectly with just about anything, whether it’s juicy roasted chicken, a hearty beef steak, mashed potatoes, or even poured over those flaky sourdough biscuits.
It’s the kind of gravy that makes whatever you’re eating feel a little more special.
No Roux Needed
No messing around with flour and butter to make a roux. You just mix in the sourdough starter with the pan drippings or chicken stock, and it thickens everything naturally.
No extra steps or special ingredients, just a couple of things you probably already have lying around. You can even use that leftover sourdough starter sitting in your fridge. It’s a great way to make use of it.
Works for Poultry or Beef
Whether you’re roasting a turkey, making breakfast sausage, or just throwing together something simple, this gravy works with whatever you’ve got.
Use chicken stock, beef broth, or your own pan drippings. I’ve made it with both, and it’s always good. It’s one of those recipes that’s become a family favorite in our house, especially for those lazy weekends with a big breakfast.
Quick
The best part? It’s how fast it comes together. In just 5 minutes, you’ll have this rich, flavorful gravy ready to go. No fuss.
Just whisk your room-temperature liquid together, heat it up over medium heat, and you’re done. It’s the perfect way to turn a regular meal into something special without spending a ton of time in the kitchen.
Ingredients Needed
Pan dippings/stock: Pan drippings are not required to create a delicious sourdough gravy, but it does bring extra delicious flavor! Substitute all or some of the chicken stock for pan drippings. Also, I recommend stock over broth since they tend to be more flavorful. If you’re serving poultry, use chicken stock. If you are serving beef, use beef stock.
Sourdough starter: Active sourdough starter or sourdough discard can be used for this recipe. Just be sure to use the same amount in grams.
Seasonings: Create the perfect gravy with fresh or dried herbs like sage, rosemary, and thyme, plus onion powder or garlic powder. Season with salt and pepper to taste.
Supplies
Liquid measuring cup
Whisk
Small saucepan
How to Make Sourdough Gravy
In a large liquid measuring cup, pour in the warm pan drippings or chicken stock and sourdough starter (active or discard). Whisk until fully combined.
Please note: Depending on how you cook your meat (chicken, turkey, roast), it’s important to test your pan drippings before using it to make gravy. Some pan drippings can be extra salty. To help balance this, you may need to add additional chicken stock and sourdough starter to help balance the saltiness.
You do not have to use pan drippings for this recipe; however, it does bring extra flavor to this sourdough gravy recipe! If you’ve just roasted a chicken or turkey, strain the pan drippings into the measuring cup and remove the fat. Swap some or all of the chicken stock for juices.
Pour the liquids into a small saucepan and bring to a light simmer. Continue to simmer, whisking occasionally, for about 5-10 minutes or until the sourdough gravy has thickened.
Then taste. From there, add in your seasonings (salt & pepper, fresh or dried herbs, onion powder, garlic powder, and a splash of Worcestershire sauce) and continue to cook for 1 to 2 minutes more. Remove from the heat and serve warm. Enjoy!
How to Serve
This gravy is the real deal. It’s perfect for pouring over roasted chicken or beef to get a meal that feels like it just hit the spot. But don’t stop there. It’s also amazing on mashed potatoes, adding a rich, savory kick. If you want to take it to the next level, pour it over buttery biscuits for a breakfast that feels like a treat.
When you serve it, make sure it’s warm. You can always adjust the flavor with a pinch of salt or a dash of Worcestershire sauce if you want a little extra depth. This gravy is perfect for big breakfasts, cozy family dinners, or even holiday meals when you’re craving something extra special. The odds are, once you try it, you’ll want to pour it on pretty much everything.
How to Store
Store any leftover sourdough gravy in an airtight container in the fridge for up to 3 days. When you’re ready to reheat, let it come to room temperature, then gently warm it over medium heat, whisking occasionally to restore its smooth texture. Or quickly reheat it in the microwave until warm.
If you want to keep it longer, you can freeze it for up to 3 months. Just be sure it’s in an airtight container or tightly wrapped with plastic wrap.
FAQs:
Can I make this sourdough gravy ahead of time for a holiday feast?
Yes! This is a great recipe to prep ahead of time. Make it a day or two in advance, and then just store it in the fridge until you’re ready to use it.
When the time comes, just reheat it until it’s warm. This makes it a perfect addition to any holiday feast or family gatherings. Plus, it’s a good way to save time on the big day while still serving up the ultimate comfort food!
Can I add different seasonings to change the flavor?
Yes, you sure can customize the flavor to your liking. You can add a teaspoon of salt and a splash of Worcestershire sauce or soy sauce to give it more depth.
Sage, rosemary, thyme, and garlic powder are great seasonings to experiment with for a savory, herby taste. If you’re in the mood for something different, try adding a little parsley or even onion powder for a unique twist on this gravy.
What if my gravy is too thick?
If your gravy turns out too thick, don’t worry, as it’s an easy fix. Just add a little more chicken stock or pan drippings and whisk until you reach the perfect consistency.
This recipe uses simple ingredients that make adjusting the gravy a breeze. And if you’ve added too much liquid, you can always simmer it a bit longer to get it back to your desired thickness.
Can I use unfed sourdough starter for this recipe?
Absolutely! You can use unfed sourdough starter if you’ve got some lying around. Sourdough discard will give your homemade gravy a nice tang and help thicken it without the need for a traditional roux. Just be sure to measure it out in grams for the right balance.
Happy baking!
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Soft and Fluffy Sourdough Dinner Rolls
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Sourdough Gravy Recipe (Using Active Sourdough or Discard)
Sourdough gravy adds rich, savory flavor to any meal. Use active starter or discard for a creamy, flavorful sauce with herbs and stock.
Ingredients
- 480 grams (2 cups) chicken, beef, turkey or vegetable stock (see notes if using pan drippings)
- 70 grams (1/4 cup discard / 1/3 cup active) sourdough starter (active or discard)
- salt and pepper, to taste
- Additional flavors: fresh/dried herbs (sage, rosemary, thyme), seasonings, Worcestershire, etc
Instructions
1. In a large liquid measuring cup, pour in the warm pan drippings or chicken/beef stock and sourdough starter (active or discard). Whisk until fully combined.
480g (2 c) stock/pan drippings, 70g (1/4c discard / 1/3c active) starter
Please note: Depending on how you cook your meat (chicken, turkey, roast), it's important to test your pan drippings before using it to make gravy. Some pan drippings can be extra salty. To help balance this, you may need to add additional chicken stock and sourdough starter to help balance the saltiness.
Also, older sourdough discard will lead to a more tangy gravy, where fresh starter or discard will have a more mild sourdough flavor.
You do not have to use pan drippings for this recipe; however, it does bring extra flavor to this sourdough gravy recipe! If you've just roasted a chicken or turkey, strain the pan drippings into the measuring cup and remove the fat. Swap some or all of the chicken stock for juices.
TIP: If you don't have a measuring cup that removes the fat from the pan drippings, pour in cold stock. This solidifies the fat, making it easy to scrap of the top.
2. Pour the liquids into a small saucepan and bring to a light simmer. Continue to simmer, whisking occasionally, for about 5-10 minutes or until the sourdough gravy has thickened.
3. Then taste. From there, add in your seasonings (salt & pepper, fresh or dried herbs, onion powder, garlic powder, and a splash of Worcestershire sauce) and continue to cook for 1 to 2 minutes more. Remove from the heat and serve warm. Enjoy!
Notes
How to Store
Store any leftover sourdough gravy in an airtight container in the fridge for up to 3 days. When you're ready to reheat, let it come to room temperature, then gently warm it over medium heat, whisking occasionally to restore its smooth texture. Or quickly reheat it in the microwave until warm.
If you want to keep it longer, you can freeze it for up to 3 months. Just be sure it’s in an airtight container or tightly wrapped with plastic wrap.
FAQs:
Can I make this sourdough gravy ahead of time for a holiday feast?
Yes! This is a great recipe to prep ahead of time. Make it a day or two in advance, and then just store it in the fridge until you’re ready to use it. When the time comes, just reheat it until it’s warm. This makes it a perfect addition to any holiday feast or family gatherings. Plus, it’s a good way to save time on the big day while still serving up the ultimate comfort food!
Can I add different seasonings to change the flavor?
Yes, you sure can customize the flavor to your liking. You can add a teaspoon of salt and a splash of Worcestershire sauce or soy sauce to give it more depth. Sage, rosemary, thyme, and garlic powder are great seasonings to experiment with for a savory, herby taste. If you're in the mood for something different, try adding a little parsley or even onion powder for a unique twist on this gravy.
What if my gravy is too thick?
If your gravy turns out too thick, don't worry, as it’s an easy fix. Just add a little more chicken stock or pan drippings and whisk until you reach the perfect consistency. This recipe uses simple ingredients that make adjusting the gravy a breeze. And if you’ve added too much liquid, you can always simmer it a bit longer to get it back to your desired thickness.
Can I use unfed sourdough starter for this recipe?
Absolutely! You can use unfed sourdough starter if you’ve got some lying around. Sourdough discard will give your homemade gravy a nice tang and help thicken it without the need for a traditional roux. Just be sure to measure it out in grams for the right balance.
Hi! I’m hoping to make my gravy with pan drippings, but ahead of time…How would you do it if you made the gravy before the turkey? Is that just not possible? I could see doing it with half broth half drippings. But if I’d be doing the same amount of work on the day of just to add the fresh drippings, I might as well do it all day of. Totally understandable if this is a pipe dream, I just am trying to minimize how much I do on Thanksgiving Day! Thank you!!
Hi Olivia! Pan drippings come from when you roast your meats/vegetables. If you happen to roast a chicken before Thanksgiving, then you could save those pan drippings to make the gravy a few days before! Hope this helps!