RECIPES

November 11, 2018
Dips/Dollops/Drizzles

Poutine Gravy


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This sassy gravy is perfect for poutine, with hits of ketchup and cider vinegar to complement the fries. And it’s relatively thin, as it should be. It’s too good to save just for poutine, though. If you are fond of simple fries with gravy, go for it. In fact, you’ll surely find all kinds of uses and excuses to serve Poutine Gravy. Adapted from a recipe by Saveur kitchen assistant (and Toronto native) Anne-Marie White. Need an all-purpose gravy guide? Hop on My Gravy Train.

1/4 cup (60 mL) unsalted butter
1/3 cup (75 mL) all-purpose flour
1 small shallot, finely chopped
1 clove garlic, pressed or minced
4 cups (1 L) low-sodium beef stock
2 tbsp (30 mL) ketchup
1 tsp (5 mL) worcestershire sauce
1 tsp (5 mL) or more kosher salt
1/8 tsp (0.5 mL) ground black pepper (optional)
1 tbsp (15 mL) whole green peppercorns in brine, drained, chopped (optional)
1 tbsp (15 mL) cider vinegar

In medium pan, melt butter on medium heat. Add flour. Whisk 1 to 2 minutes, until slightly golden. Stir in shallot and garlic 30 seconds. Remove from heat. While whisking vigorously, gradually add stock, whisking until smooth after each addition. Whisk in ketchup, worcestershire, 1 tsp (5 mL) salt, pepper (if not using green peppercorns) and green peppercorns (if desired). Return to medium heat. When mixture comes to full boil, reduce heat to medium-low. Simmer, stirring often with whisk, 5 minutes, or until velvety, with consistency of thin gravy.

Remove from heat. Adjust salt. Before serving, stir in vinegar.

Makes 4 cups (1 L).

Kitchen Secrets: Add the stock gradually and whisk vigorously, or the gravy will be lumpy.

Oh No: The gravy can be reheated. Do not cover the pan to keep it warm. It will thin out if steam attacks it.

Make-Ahead: You can prepare Poutine Gravy a day or three in advance. However, do not add the vinegar. Refrigerate the gravy, and when the time comes, reheat it in a small pan on medium-low heat, whisking occasionally, until bubbly. Or use the microwave, stirring every 30 seconds. Stir in the vinegar just before serving.

P is for Poutine: At its most basic, this Canadian classic is a mess of french fries, cheese curds and beef gravy. However, I have seen variations involving everything from foie gras to kimchi. Poutine mania has started to spread south of the border. For instance, a colleague reports that you can buy frozen fries with “poutine mix” in a supermarket in Sarasota, Fla.

TESTED IN IMPERIAL