Canadian National Dishes

Manitoba Mennonite Cream Gravy (Schmaunt fat)

Schmaunt fat is a smooth white cream gravy associated with Manitoba Mennonite tables. It is often served with vereniki, kielke or farmer sausage, although recipes and spellings vary between families. This version uses butter, flour, milk and cream for a simple, meat-free sauce; it is one practical household rendition, not a single official formula.

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Wide view of a ceramic gravy boat and a plate of dumplings and noodles covered with creamy Manitoba-style gravy.
A gravy boat of Schmaunt fat beside a plate of dumplings and noodles.
Prep 5 min
Cook 10 min
Total 15 min
Calories About 290 kcal per 125 mL
Ingredients ↓
Overview

Manitoba Mennonite Cream Gravy (Schmaunt fat)

A pale roux thickens the dairy without masking its mild flavor. Whisk gradually and keep the heat gentle for a glossy sauce that clings to dumplings, noodles or potatoes.

Practical

Practical

  • Warm the milk and cream so they blend into the roux without cooling it suddenly.
  • Add the liquid in small pours and whisk each one smooth before adding more.
  • Keep the roux pale; browned flour changes the gravy’s color and flavor.
Ingredients

Ingredients

Cream gravy

  • Unsalted butter — 30 g
  • All-purpose flour — 24 g
  • Whole milk — 300 mL
  • Heavy cream — 200 mL
  • Fine salt — 2 g
  • Ground black pepper — 0.5 g
Directions

Directions

Method

  1. Step 1Measure the milk and cream; set aside 30 mL of the milk to loosen the sauce at the end if needed. Warm the remaining milk and cream until hot but not boiling.

  2. Step 2Melt 30 g butter in a small saucepan over medium-low heat. Whisk in 24 g flour and cook for about 1 minute, stirring, until smooth and pale.

  3. Step 3Pour in the warm milk a little at a time, whisking constantly and smoothing each addition before adding the next.

  4. Step 4Gradually whisk in the warm cream until the sauce is even and free of lumps.

  5. Step 5Bring to a gentle simmer, whisking, and cook for 4–5 minutes until thick enough to coat the back of a spoon. Do not let it scorch.

  6. Step 6Stir in 2 g salt and 0.5 g black pepper. If needed, whisk in some of the reserved milk. Serve hot over vereniki, kielke, egg noodles or potatoes.

Practical

Practical

Serving

Serve immediately while the gravy is smooth. It pairs especially well with cottage-cheese vereniki or kielke; farmer sausage can be served alongside. Refrigerate leftovers within 2 hours in a shallow container at 4°C or colder, and use within 2–3 days. Reheat gravy to a full boil, stirring, and bring it to 74°C; reheat only once.

Control points

Control points

  • Lumps appear: take the pan off the heat and whisk briskly; pass the gravy through a fine sieve if needed.
  • The gravy is too thick: whisk in a little of the reserved milk until it flows from a spoon but still coats food.
Nutrition

Nutrition

  • Serving size125 mL (one-quarter of the batch)
  • Calories290 kcal
  • Carbohydrate10 g
  • Protein4 g
  • Fat27 g
  • Fibre0 g
  • Sodium250 mg

Rounded estimate for one of four portions, calculated from generic USDA FoodData Central values for the listed butter, flour, whole milk, cream and seasonings. The batch is about 1,160 kcal; brands and cream fat level change the result. This is not laboratory analysis or a product label.

Allergens and food safety

Allergens and food safety

Contains wheat and milk. This butter-based version contains no meat. Keep the dairy gravy out of the 4–60°C danger zone: refrigerate leftovers within 2 hours at 4°C or colder, use within 2–3 days, and reheat to 74°C while bringing sauces to a full boil and stirring.

FAQ

FAQ

What is Schmaunt fat served with?

In Manitoba Mennonite meals it is commonly spooned over vereniki or kielke, and it also works with egg noodles or potatoes. Farmer sausage may be served alongside.

Closing notes

Closing notes

  • A pale roux and gradual whisking give the gravy its smooth, creamy texture.
  • Serve it fresh over dumplings, noodles or potatoes while hot.