Homemade Poutine Gravy "À la Cochon"
’ve tried several versions of poutine sauce, and this one remains my go-to base recipe. Honestly, I often forget the exact ingredients and quantities, so I decided to take the opportunity to immortalize this sauce in the virtual world. I hope it brings your poutines straight to nirvana.
Instructions
Melt the butter
In a saucepan, melt the butter over low heat.
Cook the garlic
Add the garlic and cook gently for 1 to 2 minutes, without browning.
Prepare the roux
Stir in the flour and mix well to form a roux. Cook the roux over low heat for 2 to 3 minutes, stirring constantly.
Add the broths
Gradually add the chicken broth and beef broth while whisking to prevent lumps.
Thicken the sauce
Increase to medium heat and cook until the gravy thickens, stirring regularly.
Season
Remove from heat to prevent the gravy from burning. Add the ketchup, pepper, Worcestershire sauce, Montreal steak spice, and green onion. Mix well and adjust seasoning to taste.
Let rest
Let the gravy rest for 5 minutes so the ingredients can relax like in a sauna. The gravy will be even better!
Our Tips
Chef's tips for making this recipe
"À la cochon" tip: For an even darker and more intense gravy, let the roux cook a bit longer (without burning it). The color of the roux determines the final color of your gravy.
Perfect consistency: If the gravy becomes too thick, add a little hot broth to thin it out. It will thicken more as it cools.
Storage: This gravy keeps 4-5 days in the refrigerator. Reheat over low heat, adding a little broth if needed.
Serving Suggestions
Pour this gravy generously over your fries and cheese curds for a poutine worthy of the name. That's the real deal!
Frequently Asked Questions
3 questions about this recipe
For a darker and more intense gravy, let the roux cook longer (without burning it). You can also add a touch of soy sauce or caramel coloring.
Skill Progression
You're at beginner level
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