Making gravy is simple and easy, but using your sourdough starter makes it that much easier and tastier. This sourdough starter gravy is sure to elevate your next mealtime. With a tangy, rich gravy that only takes moments to make, you can whip it up in almost no time flat.
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I have been deep diving into the world of sourdough for well over a year now and have made everything under the sun with it. From soups and stews to gravy, breads, and cinnamon rolls. I absolutely love it!
There's just something magical about how sourdough transforms a dish. In this gravy, it not only thickens but also brings a subtle depth of flavor you just can't get with plain flour or cornstarch. That little tang balances out the savory richness of the broth, giving you a gravy that feels both classic and elevated at the same time.
One of my favorite things about this sourdough gravy recipe is how quick it is. While traditional gravies can sometimes feel fussy, this version comes together in minutes, making it perfect for busy weeknights or last-minute holiday dinners. And because you're using sourdough starter (or discard), it's also a great way to reduce waste and make every bit of your starter work for you.
Whether you're pouring it over mashed potatoes, drizzling it on roasted veggies, or serving it alongside a holiday roast, this sourdough gravy is guaranteed to impress.
Sourdough starter gravy is cozy, flavorful, and just a little unexpected. Once you try it, you may never look at gravy the same again!
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💛 Why You'll Love This Recipe
- Flavor That Pops - The tang from your sourdough starter gives the gravy a rich, savory depth that makes every bite feel extra special. Perfect over mashed potatoes, roasted veggies, or biscuits.
- No Roux, No Fuss - Skip the butter-and-flour step. Just whisk in your starter with stock or pan drippings, and it thickens naturally. One bowl, minimal effort, zero extra steps.
- Fast and Frugal - Ready in minutes, this gravy uses ingredients you probably already have, and it's a smart way to use leftover sourdough starter instead of letting it go to waste.
🛒 Ingredients
- Butter - Adds richness and a smooth, velvety texture that balances the tang from the sourdough starter.
- Sourdough Starter - Acts as a natural thickener while bringing a subtle tang and depth of flavor you can't get from flour alone.
- Salt and Pepper - Essential for enhancing savory notes and bringing out the full flavor of the gravy.
- Chicken Stock (or Any Broth/Pan Drippings) - Provides the savory base, whether light and comforting with chicken stock or deep and hearty with beef drippings.
See the recipe card below for full ingredients and instructions.
🔀 Substitutions & Variations
Substitutions
- Butter: Swap with olive oil or margarine. Both keep the gravy smooth without overpowering the sourdough tang.
- Chicken Stock/Broth: Use any broth or stock you have on hand, or water with bouillon. Meat drippings also work well, especially alongside roasts like Honey Mustard Pork Shoulder.
Variations
- Herb Flavor: Stir in fresh thyme, rosemary, or sage for an aromatic, holiday-style gravy.
- Richness: Blend in caramelized onions or roasted garlic for extra sweetness and depth.
💰 Budget-Friendly Tips
Butter (or Oil): I usually use butter for richness, but olive oil or margarine work well too, especially if I'm stretching the budget.
Stock/Broth: Use whatever you have- chicken, beef, veggie, or even pan drippings. Using drippings from a roast means one less ingredient to buy.
🥄 Instructions for Sourdough Starter Gravy
Step 1: Make your sourdough roux by melting your butter in a medium sized pot over medium heat and adding the sourdough starter. (Image 1). Whisk them together until well combined and let them cook for 2-3 minutes. (Image 2).
Step 2: Add in your broth. (Image 3). Whisk until smooth.
Step 3: Continue whisking (to prevent lumps) and cooking over medium heat until the gravy thickens to your liking.
Step 4: Add salt and pepper to taste. Use as desired. Enjoy!
👩🏻🍳 Expert Tips
- Handle with Care: Sourdough starter gravy gets hot quickly, use a sturdy whisk and heatproof bowl, and let it cool slightly before tasting.
- Whisking is Key: Start slowly to incorporate the starter, then whisk briskly as it thickens for a smooth, lump-free texture.
- Temperature Awareness: Room-temperature starter works best; too cold can cause lumps.
- Taste as You Go: Sourdough tang varies, adjust salt and pepper gradually for perfect balance.
- Expect Subtle Changes: Sourdough gravy has a slight tang and rustic, full-bodied texture, this is normal and delicious.
- Storage Tips: Leftovers thicken as they cool; reheat gently over low heat, whisking and adding stock if needed.
❄️ Storage and Reheating
Storage: Refrigerate in an airtight container for up to 3 days, or freeze up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm gently on the stove over low-medium heat, whisking often and adding a splash of stock if too thick. Microwave in short bursts, stirring between intervals.
Make Ahead: Gravy can be made 1-2 days in advance and stored in the fridge. Reheat before serving, whisking to restore smoothness.
🥗 Side Dishes or Pairing Ideas
This gravy pairs perfectly with mashed potatoes, roasted vegetables, or buttery biscuits. It's also delicious over roasted chicken, turkey, beef, or even meatloaf.
Try it with our Creamy Garlic Red Skin Mashed Potatoes, our Dairy Free Mashed Potatoes, or our Air Fryer Turkey Breast.
- Dairy Free Mashed PotatoesRecipe $2.42 / Serving $0.61
- Stuffed Chicken LegsRecipe $8.13 / Serving $1.36
- Baking Powder BiscuitsRecipe $1.62 / Serving $0.14
- Air Fryer Canned Green BeansRecipe $1.79 / Serving $0.45
❓ Sourdough Starter Gravy FAQs
Yes! Sourdough discard works as a natural thickener. When whisked into hot stock or pan drippings, the starches in the flour absorb liquid and create a smooth, velvety gravy without needing a traditional roux.
Absolutely! It's a simple way to turn leftover starter into a flavorful gravy. The discard adds both body and a subtle tang, giving your gravy a richer, more complex taste than plain flour or cornstarch.
Yes! Sourdough discard works beautifully here, providing a tangy flavor and natural thickening without a traditional roux. Just measure carefully to maintain the right balance.
No worries, just whisk in a bit more chicken stock or pan drippings until it reaches your desired consistency. If it's too thin, simmer gently to thicken it back up.
Yes! While sourdough discard isn't technically a roux, since it contains flour, water, and fat rather than flour and fat, it works in a very similar way. When added to hot liquid, it thickens the gravy just like a roux would, but it also brings a subtle, tangy flavor that a traditional roux can't provide.
🍽️ More Recipes You'll Love
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🐝 If you tried this Sourdough Starter Gravy, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Sourdough Starter Gravy
Equipment
Ingredients
- 2-3 tablespoons unsalted butter - ($0.37)
- ¼ cup sourdough starter or discard - ($0.03)
- 1 cup broth, chicken, beef, or vegetable - ($0.25)
- salt and ground black pepper, to taste - ($0.02)
Instructions
- Make roux. Melt the butter in a medium saucepan over medium heat. Add the sourdough starter and whisk until smooth. Cook for 2 to 3 minutes, stirring constantly.
- Add broth. Slowly whisk in the broth until fully incorporated and smooth.
- Thicken. Continue cooking over medium heat, whisking constantly to prevent lumps, until the gravy reaches your desired thickness.
- Season. Remove from heat and season with salt and ground black pepper to taste.
- Serve. Use immediately or keep warm until ready to serve.
Notes
- Use what you have: Works with chicken, beef, or vegetable stock. Pan drippings are optional but add extra flavor.
- Sourdough starter: Active starter or discard can both be used. Room temperature works best.
- Thickness: Adjust with extra stock if too thick, or simmer a bit longer if too thin.
- Flavor boosters: Add herbs like thyme, rosemary, or sage, or a pinch of garlic/onion powder for extra depth.
- Storage: Keeps 3 days in the fridge or up to 3 months frozen. Reheat gently, whisking in a splash of stock if needed.
Nutritional Information
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Nicole Durham says
Homemade gravy is always delicious but sourdough really takes it up a notch!