About the Recipe
Ingredients
100 grams Sourdough Discard**
1 Quart Broth
Seasoning to taste (1 teaspoon-tablespoon)
1 teaspoon Salt
1/4 teaspoon Pepper
2 Tablespoons Butter
Some of my go to flavor combos are:
chicken broth + poultry seasoning
beef broth + Everything but salt seasoning (from Costco)
vegetable broth + mushrooms + Everything but salt seasoning
seafood broth+ Old Bay seasoning
** I like to use stiff starter discard for gravy because it has less water resulting in a thicker more flavorful gravy but 100% hydration discard will work just fine. Just be sure your discard is on the fresh side and doesn't smell overly acidic. Also you can adjust the desired thickness with the amount of discard you use, if the gravy is too thick just add more broth in small amounts until you reach your desired consistency.
Preparation
Preheat skillet to medium heat.
Blend the ingredients together with a cup style blender or immersion blender. If you don't have a blender, you can add warm (not hot) broth slowly to reliquify the starter or use discard as you would flour in roux style cooking method.
Melt butter in pan. Dump the blend into pan and whisk until desired thickness. If you don't have a blender add the discard to the pan and whisk with melted butter for a minute, then slowly add broth while whisking a small amount at a time until desired thickness