15-Minute Sourdough Pan Gravy Recipe With Starter or Discard (Poultry or Beef)

sourdough pan gravy with active starter or discard featured image

15-Minute Sourdough Pan Gravy Recipe With Starter or Discard (Poultry or Beef)

Glossy, velvety-smooth, and full of savory flavor with a touch of tanginess for added intrigue, this sourdough pan gravy recipe will ruin you for all other gravies. It's easy to make in just 15 minutes, and can be customized for poultry or beef.

Course Condiments

Cuisine American

Keyword How to Make Sourdough Gravy, Sourdough Discard Gravy, Sourdough Gravy, Sourdough Gravy Recipe, Sourdough Starter Gravy

Prep Time 3

Cook Time 12

Servings servings

Calories 72kcal

Author Faith Gorsky

Ingredients

2 tablespoons unsalted butter
1 small-medium yellow onion (diced; 1 small-medium onion is a slightly scant 1 cup diced)
1 clove garlic (crushed)
2 cups chicken stock (or turkey stock, or use pan drippings instead)
1 teaspoon Worcestershire sauce
3/4 teaspoon onion powder
3/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon poultry seasoning
1 sprig fresh rosemary
1 sprig fresh thyme
1 bay leaf
64 grams sourdough discard (or active starter for less tangy flavor; 64 grams is about 1/4 cup)

US Customary - Metric

Instructions

Create the base flavor. Add the butter to a 3-quart pot over medium heat. Once melted, add the onion and cook until starting to caramelize, about 5 minutes, stirring occasionally. Turn the heat down to low, stir in the garlic, and cook 30 seconds, stirring constantly.
Simmer. Stir in the chicken stock and all remaining ingredients except the discard. Turn the heat up to medium, bring to a boil, and cook 1 minute.
Incorporate the discard. Put the discard in a medium-sized heat-safe bowl. Starting with just a couple drops at a time, whisk 3/4 cup of the hot stock into the discard. After that, slowly whisk the discard mixture back into the pot. Cook 3 minutes, whisking constantly and adjusting the heat down as necessary so it stays at a gentle boil.
Strain. Strain through a fine mesh sieve and serve hot.

Notes

For Beef Gravy: Use beef stock, omit the poultry seasoning, and add 1 teaspoon soy sauce.
Recipe Yield and Serving Size: This recipe makes about 1 3/4 cups of gravy, or 7 (1/4-cup) servings.
A Note on the Thickness: I like my sourdough gravy on the light, glossy side rather than thick and gloopy (because sourdough has the tendency to be heavy and otherwise I find the gravy too rich and filling). If you prefer thicker sourdough gravy, increase the sourdough starter or discard by 3 tablespoons. And if it ends up too thick, it's a quick and easy fix - simply add more stock!

Nutrition