Sourdough Discard Cheese Sauce is a silky, creamy, and deeply flavorful sauce that turns simple cheese into a smooth, pourable topping with extra body and subtle tang. The sourdough discard acts as a natural thickener while adding depth, making this sauce perfect for nachos, pasta, vegetables, baked potatoes, or dipping. It’s an easy, stovetop recipe and a delicious way to use leftover sourdough discard in savory cooking.
Ingredients
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- ½ cup sourdough discard (unfed)
- 1 cup milk
- 1½ cups shredded sharp cheddar cheese
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt to taste
- Optional: pinch paprika or cayenne
Preparation Steps
Step 1: Make Roux
In a saucepan over medium heat, melt butter. Whisk in flour and cook 1–2 minutes until lightly golden and bubbly.
Step 2: Add Liquids
Whisk in sourdough discard and milk gradually until smooth with no lumps.
Step 3: Thicken
Cook, whisking constantly, until mixture thickens and coats the back of a spoon.
Step 4: Add Cheese
Reduce heat to low. Stir in shredded cheese until fully melted and smooth.
Step 5: Season
Add garlic powder, onion powder, salt, and optional paprika or cayenne. Stir well.
Step 6: Serve
Serve warm as dip or sauce.
Variations
- Use smoked cheddar or gouda for deeper flavor
- Add jalapeños or green chiles for nacho style
- Stir in cream cheese for extra richness
- Mix in parmesan for sharpness
- Add hot sauce for spicy cheese dip
- Use pepper jack for heat
- Thin with milk for pourable sauce
- Add mustard powder for classic mac & cheese flavor
Cooking Notes
- Sourdough discard replaces part of the flour-thickened base, giving the sauce natural body and slight tang that balances rich cheese without tasting sour.
- Always melt cheese on low heat after thickening the base; high heat can cause separation or grainy texture.
- Shred cheese fresh rather than using pre-shredded for smoother melting because anti-caking agents can affect texture.
- If sauce becomes too thick, whisk in warm milk a little at a time to restore creaminess.
- The sauce thickens more as it cools, so keep slightly looser than desired when finishing.
Serving Suggestions
- Drizzle over nachos, fries, or baked potatoes
- Toss with pasta for quick mac and cheese
- Serve with steamed broccoli or cauliflower
- Use as dip for pretzels or chips
- Pour over burgers or sandwiches
- Spoon onto roasted vegetables
- Add to breakfast potatoes or eggs
- Use in casseroles or gratins
Tips
- Keep heat low after cheese is added
- Stir constantly for smooth texture
- Add milk slowly to control thickness
- Use sharp cheese for stronger flavor
- Reheat gently to avoid splitting
- Store refrigerated up to 4 days
- Whisk when reheating to restore creaminess
- Freeze not recommended due to dairy separation
Prep Time / Cook Time / Total Time
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Nutritional Info (Approx.)
Calories: 140 per 2 tablespoons
Protein: 6g
Fat: 10g
Carbohydrates: 5g
FAQs
Can I use active sourdough starter?
Yes, but discard gives milder flavor and better balance.
Why is my cheese sauce grainy?
Cheese was overheated or added before base thickened.
Can I make it ahead?
Yes, reheat gently with a splash of milk.
Conclusion
Sourdough Discard Cheese Sauce is creamy, smooth, and packed with savory flavor while offering a clever way to use sourdough discard. Perfect for dipping, drizzling, or mixing into comfort foods, this versatile sauce elevates everything from nachos to vegetables with rich, cheesy goodness.