Poutine Gravy

November 28, 2014

Poutine Gravy - kvalifood.com

The gravy for Quebec’s poutine – a roux-thickened mix of beef and chicken broth, poured hot over fries and cheese curds. It should be smooth, moderately thick, and hot enough to slightly soften the curds on contact. A small touch of ketchup and Worcestershire nods to the casse-croute (snack bar) tradition.

Makes ca. 600 ml

Ingredients

42 g unsalted butter
24 g all-purpose flour
475 ml beef broth
240 ml chicken broth
1 tsp ketchup
1/2 tsp Worcestershire sauce
1/4 tsp black pepper
salt, to taste

Directions

Melt the butter in a medium saucepan over medium heat. Add the flour and cook, stirring constantly, for 3-4 minutes until the roux turns a light golden brown and smells nutty.
Gradually whisk in the beef broth and chicken broth, pouring in a steady stream while whisking to prevent lumps.
Bring to a boil, then reduce to a simmer. Cook for 4-5 minutes, stirring occasionally, until the gravy thickens enough to coat the back of a spoon.
Stir in the ketchup and Worcestershire sauce. Season with pepper and adjust salt – the broth may provide enough.
Serve immediately over fries and cheese curds.

Notes

Use the best broth you can get. Low-sodium is preferred so you control the salt.
The 2:1 beef-to-chicken ratio gives depth without tasting like chicken gravy. All-beef works but is less complex.
The ketchup and Worcestershire are optional. They add a subtle tang that nods to the snack-bar tradition. Leave them out for a cleaner flavour, or increase slightly for more of that casse-croute character.
If the gravy is too thin, mix 1 tsp cornstarch with 1 tbsp cold water and whisk it in. Simmer 1 minute more.
The gravy reheats well. It thickens as it cools – thin with a splash of broth when reheating.