There are many Poutine Gravy recipes out there, however, everyone needs to be cognizant of the depth of flavour and complexity of many of these recipes. Bearing that in mind, you will find the following All-Canadian Poutine Gravy recipe simple, easy to follow and very tasty.

Poutine gravy has a unique golden brown colour that is the result of a combination of beef broth and chicken broth. The beef broth alone is too dark, and the chicken broth is too light, but a blend of both produces the characteristic colour of poutine gravy. The flavourful gravy that you will create from my recipe can be used on almost anything and is particularly good on my All-Canadian Poutine with a Blenditarian Twist.

All-Canadian Poutine Gravy

Yield: 4 cups (1 litre) gravy

INGREDIENTS:

• 6 tablespoons (90 g) butter
• ¼ cup (40 g) all-purpose flour or gluten-free flour
• 2 1/2 cups (575 ml) beef broth
• 1 1/4 cups (300 ml) chicken broth
• 1 teaspoon sea salt
• ¼ teaspoon ground black pepper
• ½ teaspoon onion salt
• ½ teaspoon garlic powder
• 1 teaspoon Worcestershire sauce
• 3 tablespoons cornstarch
• 2 tablespoons water or chicken broth

METHOD:

1. Make the roux: in a 2 – 3-quart saucepan, melt the butter and add the flour. Cook, stirring with a whisk or spatula for about 5 minutes.
2. Add the beef and the chicken broth, salt, pepper, onion salt, garlic powder and Worcestershire sauce and bring to a boil. Simmer for 3 minutes.
3. In a small bowl, combine the cornstarch and the water. Add this to the hot gravy. Stir with a whisk or spatula until the sauce thickens, about 1 minute. CHEF TIP: To achieve the velvety gravy/sauces that you will find in any high-end restaurant, strain the gravy using a fine-meshed strainer.
4. Keep warm or make-ahead, refrigerate (up to 3 days) and re-warm the gravy when needed.

This recipe has been adapted from Canada’s Favourite Recipes (circa 2012) and Seasons and Suppers

You Might Also Enjoy:

All-Canadian Poutine with a Blenditarian Twist

Homemade Grape Tomato Ketchup

My Mom’s Famous French Canadian Tourtiere

Maple – A Timeless Canadian Tradition

Potlatch Salmon – A Canadian Cooking Technique

Bannock – A Canadian Fry Bread

LEARNING TIPS:  

Please CLICK the link above to access my Urb’n’Spice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:

• Favourite Kitchen Tools – The Simple Spatula
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If you try my recipe for All-Canadian Poutine Gravy, please leave me a comment below with your feedback.

Denise Paré-Watson

The Urb’n’Spice Chef

 

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