poutine gravy recipe

Authentic Canadian Poutine featuring deep-fried fries, poutine gravy and white cheddar cheese curds all tossed together. Do be careful with deep frying. A proper deep fryer is recommended.

Authentic Canadian Poutine

cornstarch

water

unsalted butter

all purpose flour

beef broth

chicken broth

Pepper,

lbs Russet potatoes ((3-4 medium potatoes))

cheese cheese

Prepare the gravy: In a small bowl, dissolve the cornstarch in the water and set aside.

In a large saucepan, melt the butter. Add the flour and cook, stirring regularly, for about 5 minutes, until the mixture turns golden brown.

Add the beef and chicken broth and bring to a boil, stirring with a whisk. Stir in about HALF the cornstarch mixture and simmer for a minute or so. If you&#x27;d like your gravy thicker, add a more of the cornstarch mixture, in small increments, as needed, to thicken. Season with pepper. Taste and add additional salt, if necessary, to taste. Make ahead and re-warm or keep warm until your fries are ready.

For Deep-Fried Fries: Prepare your potatoes and cut into 1/2-inch thick sticks. Place into a large bowl and cover completely with cold water. Allow to stand at least one hour or several hours. When ready to cook, heat your oil in your deep fryer or large, wide, heavy cooking pot to 300° F.

Remove the potatoes from the water and place onto a sheet of paper towel. Blot to remove as much excess moisture as possible.

Add your fries to the 300°F oil and cook for 5-8 minutes, just until potatoes are starting to cook but are not yet browned. Remove potatoes from oil and scatter on a wire rack. Increase oil temperature to 375°F Once oil is heated to that temperature, return the potatoes to the fryer and cook until potatoes are golden brown. Remove to a paper towel-lined bowl.

To Prepare Poutine: Add your fried or baked fries to a large, clean bowl. Season lightly with salt while still warm. Add a ladle of hot poutine gravy to the bowl and using tongs, toss the fries in the gravy. Add more gravy, as needed to mostly coat the fries.

Add the cheese curds and toss with the hot fries and gravy. Serve with freshly ground pepper. Serve immediately.

Canadians, Americans and people around the world, gather around and let me show you how to make Authentic Canadian Poutine with my absolute FAVOURITE poutine recipe! 

Authentic Canadian Poutine Recipe

(32 grams) all purpose flour

ketchup

Worcestershire sauce

salt +

black pepper +

(250 grams) Cheese curds

(1814 grams) Russet potatoes, peeled and cut into 1/2" inch sticks

Vegetable oil,

salt

Peel the potatoes and slice lengthwise into 1/4-inch...

Peel the potatoes and slice lengthwise into 1/4-inch thick disks. Slice each disk into 1/4-inch thick sticks. If you want to keep the skin on, wash the potatoes before slicing.

Place all of the potato sticks into a...

Place all of the potato sticks into a container or large bowl filled with cold water. Set aside to soak for at least an hour or preferably overnight. If soaking overnight, cover and keep in the fridge. This removes the starch, making the fries extra crispy!

Drain the starch water and rinse off the...

Drain the starch water and rinse off the fries twice with cold water. Transfer fries to a paper towel lined baking sheet and use another sheet of paper towel to pat and dry them as much as possible.

Pour 3-inches of oil into a large deep...

Pour 3-inches of oil into a large deep pot, heat to 300°F. You can use a thermometer or wait a few minutes, then drop a small fry in the oil to check if it starts to fry gently. If it doesn’t, wait a bit longer, if it begins to pop, turn the heat down.

Once the oil is hot enough, grab a...

Once the oil is hot enough, grab a handful of fries (don’t actually use your hands) and place them in the oil. Fry for 4-5 minutes to cook the inside, remove them from the oil if they begin to brown.

Place fries onto another paper towel lined baking...

Place fries onto another paper towel lined baking sheet or plate while you fry the remaining batches. You’ll need to work in small batches because if too many fries are added at once, the oil can bubble up and spill over, so stick with a handful at a time to be safe.

Once all fries are cooked, heat the oil...

Once all fries are cooked, heat the oil to 400°F, then once again fry the fries in small batches until they are golden and crispy, another 3-5 minutes. Keep an eye on them, you don’t want them to burn.

Place them on paper towels to soak up...

Place them on paper towels to soak up the oil, then sprinkle with some salt. There’s no measurements for this, feel free to sprinkle as much or as little salt as you like.

Add butter to a saucepan and heat over...

Add butter to a saucepan and heat over medium heat until melted.

Once butter has melted, add the flour and...

Once butter has melted, add the flour and whisk until mixture begins to bubble and foam. Continue to whisk for another 1 minute.

Slowly pour in the beef stock while whisking...

Slowly pour in the beef stock while whisking constantly.

Once stock is incorporated, whisk in the ketchup,...

Once stock is incorporated, whisk in the ketchup, Worcestershire sauce, salt and pepper.

Allow gravy to reach a boil. Meanwhile, combine...

Allow gravy to reach a boil. Meanwhile, combine cornstarch and water to make a slurry.

Once gravy begins to boil, add cornstarch slurry...

Once gravy begins to boil, add cornstarch slurry and whisk to combine.

Turn the heat down to medium-low and allow...

Turn the heat down to medium-low and allow gravy to simmer until the mixture begins to thicken, it should coat the back of a spoon. About 10-15 minutes. Taste the sauce and adjust the seasonings to your liking.

Transfer the fries to your serving plates. Place...

Transfer the fries to your serving plates. Place cheese curds on top of the fries and immediately pour the hot gravy on top so it can melt the curds. Serve and enjoy!

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Authentic Canadian Poutine Recipe

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Authentic Canadian Poutine

Authentic Canadian Poutine Recipe

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