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Sourdough Discard Cheese Sauce Recipe

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4.2 from 70 reviews

A creamy, tangy sourdough discard cheese sauce that transforms leftover sourdough starter into a flavorful, velvety cheese sauce perfect for pasta, vegetables, or dipping.

  • Total Time: 15 minutes
  • Yield: About 2 cups sauce

Ingredients

Liquid Ingredients

  • 1 1/2 cups (366 g) milk
  • 1/4 cup (62.5 g) sourdough starter, active or inactive

Fat and Thickening Agents

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour

Seasonings and Cheese

  • Pinch of nutmeg
  • 2 cups (226 g) cheddar cheese, shredded
  • Salt and pepper to taste (optional)

Instructions

  1. Warm the milk: Warm the milk over low heat on the stove or microwave it for about 30 to 45 seconds until just warm. This step ensures the cheese melts smoothly and prevents clumping. Whisk in the sourdough discard starter until fully combined, then set the mixture aside.
  2. Melt the butter: In a large, heavy-bottomed saucepan, melt the butter over medium-low heat until it is fully melted and just beginning to bubble.
  3. Add the flour: Whisk in the all-purpose flour with the melted butter until smooth and fully combined. Cook for about 1 minute while whisking constantly to form a roux that will thicken the sauce.
  4. Incorporate milk-starter mixture: While whisking constantly, slowly pour in the warm milk and sourdough starter mixture. Increase the heat to medium and continue whisking until the sauce begins to bubble and thickens into a smooth, creamy consistency.
  5. Season and heat through: Turn off the heat and add a pinch of nutmeg, stirring to combine. Then add the shredded cheddar cheese and stir until fully melted and the sauce is smooth and creamy. Heat the sauce gently until it reaches at least 140° F to kill any bacteria and yeast in the starter. Season with salt and pepper to taste.
  6. Adjust consistency: If a thinner sauce is desired, slowly stir in a bit more warm milk until the thickness meets your preference.

Notes

  • Warming the milk before mixing helps prevent clumps and allows for a smoother sauce.
  • The sourdough starter adds tang and depth of flavor, whether active or inactive.
  • Use freshly shredded cheese for the best melt and texture.
  • Maintaining gentle heat while melting the cheese prevents the sauce from breaking or becoming grainy.
  • This sauce can be used over pasta, steamed vegetables, or as a dip.
  • Store leftovers in the refrigerator and gently reheat to avoid curdling.
  • Author: Adeline
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Sauce
  • Method: Stovetop
  • Cuisine: American

Find it online: https://flavorhug.com/sourdough-discard-cheese-sauce-recipe/