Canadian Poutine Gravy

Name: Canadian Poutine Gravy
Prep time: 5 min
Cook time: 18 min
Total time: 23 min
Cuisine: Canadian (Quebec)
Ingredients: Unsalted butter — 30 g (2 tbsp); All-purpose flour — 30 g (1/4 cup); Beef stock — 300 ml (1.25 cups); Chicken stock — 200 ml (3/4 cup + 2 tbsp); Worcestershire sauce — 10 ml (2 tsp); Onion powder and garlic powder — 2 g each (1/2 tsp each); Salt and pepper — to taste

The Quirky Foodster Team

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5 min

Prep

18 min

Cook

Ingredients

Unsalted butter — 30 g (2 tbsp)
All-purpose flour — 30 g (1/4 cup)
Beef stock — 300 ml (1.25 cups)
Chicken stock — 200 ml (3/4 cup + 2 tbsp)
Worcestershire sauce — 10 ml (2 tsp)
Onion powder and garlic powder — 2 g each (1/2 tsp each)
Salt and pepper — to taste

Method

Melt butter in a saucepan over medium heat until foaming.
Whisk in flour, cook 2-3 minutes to form a light roux, stirring constantly.
Gradually whisk in beef and chicken stock, stirring continuously to avoid lumps.
Add Worcestershire sauce, onion powder and garlic powder.
Simmer 10-15 minutes, stirring occasionally, until thickened but still pourable; season with salt and pepper.

Cultural Background: A rich, savoury brown gravy essential to Quebec's iconic dish poutine, this gravy is thinner than typical American brown gravy, designed to soak into crispy fries without making them soggy while still setting slightly around cheese curds.

Tips: • Using a mix of beef and chicken stock gives the classic balanced flavour used in authentic Quebec poutine. • The gravy should be thinner than a typical Sunday-roast gravy — thick enough to coat but not gloppy.

Variations: • Add a splash of dark beer for extra depth, a variation found in some Quebec establishments. • Use only beef stock for a more intensely savoury version.

Storage: Refrigerate up to 3 days in an airtight container.

Reheating: Reheat gently over low heat, whisking in a little extra stock if too thick. Nutrition (per serving) Approx. 35 kcal, 0.7 g protein, 2 g fat, 3.5 g carbohydrate per 60 ml serving.

FAQs: What is poutine gravy traditionally served with? French fries and fresh cheese curds, forming the classic Quebec dish poutine. Should the gravy be thick or thin? Thin enough to soak into the fries slightly while still coating them well — not as thick as a typical roast gravy.