Sourdough Gravy Recipe

A boat filled with a rich, sourdough gravy. A spoon rests in the gravy. In the background, a roasted chicken and a bowl of mashed potatoes can be seen.

Yield: cups

Prep Time: 5

Cook Time: 5

Total Time: 10

Sourdough gravy adds rich, savory flavor to any meal. Use active starter or discard for a creamy, flavorful sauce with herbs and stock.

5 from 1 vote

Print Pin

Equipment

Kitchen Scale
liquid measuring cup
sauce pan

Ingredients

480 grams chicken, beef, turkey or vegetable stock (see notes if using pan drippings) 2 cups
70 grams sourdough starter (active or discard) 1/4 cup (discard) / 1/3 cup (active)
salt and pepper to taste
Additional flavors: fresh/dried herbs sage, rosemary, thyme, seasonings, Worcestershire, etc

Instructions

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.
480 grams chicken, beef, turkey or vegetable stock (see notes if using pan drippings), 70 grams sourdough starter (active or discard)
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.

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.

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!
salt and pepper, Additional flavors: fresh/dried herbs

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.

This recipe card was updated on 03/13/26.

Nutrition

Tried this recipe?Please leave a comment on the blog or share a photo on Instagram!