Sourdough Discard Cheese Sauce

5 from 2 votes

Sourdough Discard Cheese Sauce

This sourdough discard cheese sauce is velvety and tangy, and it takes only 10 minutes! Smother sourdough soft pretzels, chips, nachos, baked potatoes, or broccoli with it for an elevated (but incredibly easy) appetizer or side.

Prep Time10

Total Time10

Course: Sides + Condiments

Cuisine: American

Servings: servings

Calories: 182kcal

Author: Rebecca Warfield

Equipment

Box Grater
Saucepan

Ingredients

1 1/2 cups milk
1/4 cup sourdough starter active or inactive
2 tablespoons butter
2 tablespoons all-purpose flour
pinch of nutmeg
2 cups cheddar cheese shredded

US - Metric

Instructions

Warm the milk over low heat on the stove or microwave it for about 30 to 45 seconds (just enough to take the chill off). This helps the cheese melt smoothly and prevents clumping. Once warmed, whisk in the sourdough discard until fully combined, then set it aside.
1 1/2 cups milk, 1/4 cup sourdough starter
In a large, heavy-bottomed saucepan, melt the butter over medium-low heat until fully melted and lightly bubbling.
2 tablespoons butter
Once the butter is melted, whisk in the flour until smooth and fully combined. Let it cook for about 1 minute, whisking constantly.
2 tablespoons all-purpose flour
While whisking constantly, slowly pour in the milk-starter mixture. Bump up the heat to medium and continue whisking until the sauce begins to bubble and thickens into a smooth, creamy consistency.
Turn off the heat. Add a pinch of nutmeg and stir to combine.
pinch of nutmeg
Add the shredded cheddar cheese and stir until it’s fully melted and the sauce is smooth and creamy. Heat until the sauce reaches at least 140° F (this will kill the bacteria and yeast in the starter). Season with salt and pepper to taste.
If you’d like a thinner cheese sauce, slowly stir in a bit more warm milk until it reaches your desired consistency.
2 cups cheddar cheese

Notes

I always recommend shredding the cheese by hand. The pre-shredded kind has an anti-caking powder that prevents it from melting properly.
Don't boil the cheese sauce. Keep the temperature low to prevent curdling.
Whisk continuously to prevent lumps in your sourdough discard cheese sauce.
Cheese sauce cools and thickens quickly, so serve it right away.

Nutrition