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 (which you can still find for free on our Facebook page). We used bones available online. 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.
Bison White Sauce Ingredients
- 4 tablespoons bison fat
- 4 tablespoons flour
- 1 1/2 cups of cream
- 2 1/2 cups of broth
- Salt and pepper to taste
Bison White Sauce Instructions
- 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.
Bison White Sauce Variations
- Add 2 tablespoons of dry white wine during cooking.
- Add 4 tablespoons of freshly grated Romano cheese once it is cooked.
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