Can I freeze this poutine gravy?

According to MenuCochon: Yes! The gravy freezes very well for up to 3 months. Thaw in the refrigerator and reheat over low heat, adding a little broth if it has thickened.

What if my gravy is too thick?

According to MenuCochon: Simply add a little hot broth and whisk until you reach the desired consistency. The gravy thickens as it cools, so make it slightly thinner than you want.

Homemade Poutine Gravy Secret Recipe

Name: Delicious Homemade Poutine Gravy "À la Cochon"
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 portions
Cuisine: Québécoise
Ingredients: 2 tablespoons butter; 1 garlic clove (finely minced); 2 tablespoons flour; 1 green onion (thinly sliced); 1 cup chicken broth; 1 cup beef broth; 1 tablespoon ketchup; 1 teaspoon pepper; 1 teaspoon Worcestershire sauce; Montreal steak spice (to taste)

FR|EN

Sauces

Delicious Homemade Poutine Gravy "À la Cochon"

Prep5 min

Cook15 min

Servings4

DifficultyEasy

By Menucochon|

December 30, 2025

|Updated: Apr 5, 2026

Sauces

Delicious Homemade Poutine Gravy "À la Cochon"

Prep5 min

Cook15 min

Servings4

DifficultyEasy

By Menucochon|

December 30, 2025

|Updated: Apr 5, 2026

I've tried several versions of poutine sauce, and this homemade poutine gravy a la cochon 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. With this homemade poutine gravy a la cochon, every bite is a true celebration of our Quebec culinary heritage. This homemade poutine gravy a la cochon is a must for all poutine lovers. I hope it brings your poutines straight to nirvana.

Ingredients

Servings

85 kcal2g protein6g fat6g carbs

Preparation

Instructions

0/7

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!

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Our Tips

Chef's tips for making this recipe

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.

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