Poutine
Fries, cheese, and scalding hot gravy
Quebec finger food: french fries, cheese curds, and piping hot gravy poured over them. Our version of the gravy has a teaspoon of maple syrup in it.
Flavored and strained broth, butter and flour roux, then the two are combined.
45 min
Prep time
Snack
Category
Media
Difficulty
4 servings
Doses
What is needed
Serves 4.
600g frozen fries or fresh potato strips
150g cubed Fontina-type cheese
500 ml beef broth
2 tablespoons tomato paste
½ chopped onion
1 clove garlic, minced
2 dashes of Worcestershire sauce
2 drops of apple cider vinegar
1 teaspoon of Pure Dark Maple Syrup
35 g of butter
30 g of flour
Salt and pepper
Sunflower oil for frying
Five steps
The broth
In a small saucepan, combine beef broth, onion, garlic, tomato paste, Worcestershire sauce, vinegar, maple syrup, and pepper.
Simmers
Bring to a boil, reduce the heat, and simmer for 15 minutes. Then strain and season with salt.
The roux
Melt the butter in a saucepan over medium heat, add the flour and cook for one minute over low heat, stirring constantly.
Gravy
Slowly incorporate the broth into the roux until fully combined and cook for a few minutes, until the sauce thickens.
Compose
Fry the fries, divide them among plates, sprinkle with cheese cubes, and cover with the boiling sauce.
Two things to know
The gravy should be poured on boiling hot. It's the heat of the gravy that melts the cheese: if it's lukewarm, it remains a solid cube.
The broth is added to the roux a little at a time. All at once, it forms lumps that are then impossible to remove.
The ingredient
The variety used in this recipe. Dark, robust flavor: it withstands cooking and stands out in a dough.
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