Bison white sauce is a versatile gravy made from bison fat leftover from other bison recipes.
1 1⁄2 Cup (24 tbs)
2 1⁄2 Cup (40 tbs)
Melt the fat in a skillet or large pan and heat to sizzling.
Sprinkle flour over melted fat.
Stir flour for about one minute.
Combine cream and broth. Slowly add to skillet, stirring constantly.
Salt and pepper to taste.
This is a rich, full-flavored bison white sauce that is extremely versatile and makes use of fat that you might otherwise discard. This recipe comes from our bone broth experiments here in our own kitchen while filming our course on broth and soup. In the video below you can learn some of the inspiration for this sauce and see part of the process in making a sauce such as this one.
Use this bison white sauce on cooked vegetables, grains, spaghetti squash, pasta, etc. Use it as a base for a creamed soup as we do in our roasted eggplant soup recipe.
Traditional recipes always taste great! In this video, you can learn how to make a white sauce using bison fat! A slightly unusual recipe, but that’s what traditional food is all about and nothing tastes better!! Watch and learn!