Homemade Poutine Gravy "À la Cochon"
Ah, poutine! Nothing beats a homemade poutine gravy to impress your friends or make the family happy like popes going to a rave for the first time.
Forget those little powder packets - the gravy is one of the most important elements of poutine, even Olivier Primeau says so in his poutine reviews. So fire up your stove and embark on the homemade cochon poutine adventure!
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.
Make 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 gravy
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 it rest
Let the gravy rest for 5 minutes so the ingredients can relax like in a sauna. The gravy will be even better!
To Conclude
Pour this gravy generously over your fries and cheese curds for a poutine worthy of the name. That's the real deal!
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.
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.
