Poutine gravy recipe

[JC in GB]

I know this has little to do with smoking but I am in need of a recipe for poutine gravy.

The real Canadian stuff, not Heinz jar gravy...

Thanks for your help...

JC

 

[chilerelleno]

Dude, hit up David aka Disco.
@disco hey David,
how about a Poutine recipe?

I always just used a gravy, any gravy.
And don't forget the cheese curds.

That or Mayo, oh man, garlic Mayo on fries.

Or Remoulade, had that on fries in New Orleans.

 

[dede56]

I know this has little to do with smoking but I am in need of a recipe for poutine gravy.

The real Canadian stuff, not Heinz jar gravy...

Thanks for your help...

JC

Here's one from a famous Chef in Quebec named Ricardo: just copy the link for the receipe.

https://www.ricardocuisine.com/en/recipes/4853-poutine-with-homemade-gravy

 

[daveomak]

For gravy, I prefer making a roux with bacon grease.. using Krusteaz pancake mix and whole milk... A chicken gravy so to speak...

 

[chilerelleno]

But really, poutine is gravy.
No matter the flavor, whatever you like.
And cheese curds... Mmmm cheese.

 

[zwiller]

Don't recall what show, but I saw a FN show on poutine and the CAN chefs made a big deal to about using duck fat and stock for "true" poutine. They fried the fries in duck fat as well.

 

[JC in GB]

Don't recall what show, but I saw a FN show on poutine and the CA chefs made a big deal to about using duck fat and stock for "true" poutine. They fried the fries in duck fat as well.

Now that sounds like the way to go there....

 

[chilerelleno]

Don't recall what show, but I saw a FN show on poutine and the CA chefs made a big deal to about using duck fat and stock for "true" poutine. They fried the fries in duck fat as well.

With it's French origins I can believe that.
But that is pretty upscale for most folks.
I'll settle for whatever critter I've cooked most recently.
Mmmm, gravy!

 

[JC in GB]

Here's one from a famous Chef in Quebec named Ricardo: just copy the link for the receipe.

https://www.ricardocuisine.com/en/recipes/4853-poutine-with-homemade-gravy

Link doesn't have the gravy recipe...

 

[Fueling Around]

Link doesn't have the gravy recipe...

You have to scroll to bottom and clik on "Brown Gravy Sauce for Poutine and Hot Chicken".

I checked out the recipe and it is a basic (light) brown gravy.
Personally, I don't like corn starch in my Euro-American gravy.

 

[JC in GB]

You have to scroll to bottom and clik on "Brown Gravy Sauce for Poutine and Hot Chicken".

I checked out the recipe and it is a basic (light) brown gravy.
Personally, I don't like corn starch in my Euro-American gravy.

Thanks... Checked it out again and found it... A pretty basic gravy. I will be sure to give it a try. I agree that I don't like cornstarch as much in gravy as a good roux.

My first instruction to any new cook. Always start with a roux.

 

[drdon]

I'll settle for whatever critter I've cooked most recently.

Except fish...Fish oil cooked fries and gravy???????? Hmm

 

[zwiller]

I REALLY want to like poutine but never had one that I liked yet. To be honest, I think the cheese curds are the key and might need to be fresh made. Did some digging and this gravy looks good to me: https://thelocalpalate.com/recipes/duck-fat-gravy-sauce/

Holy crap just had a wild thought. Smoke a duck and collect the fat to make gravy and serve poutine with the smoked duck.

 

[Fueling Around]

Except fish...Fish oil cooked fries and gravy???????? Hmm

Italian gravy AKA marinara sauce, is pretty good on fries, too.

 

[daveomak]

Don't recall what show, but I saw a FN show on poutine and the CA chefs made a big deal to about using duck fat and stock for "true" poutine. They fried the fries in duck fat as well.

Sounds AWESOME... but... who can afford that !!!! Not me....

 

[chilerelleno]

Duck fat isn't horribly expensive.
You can buy it jarred on Amazon for less than a dollar an ounce.
Might be expensive to fill a deep fryer, but a few inches in a small skillet isn't too hard on the wallet.

 

[daveomak]

Bacon fat (grease) and chicken fat (schmaltz) taste great and it's a lot cheaper for this old fart on a fixed income... I keep watching TV chefs rave about duck fat.. I'm afraid if I tried it, I'd love it and have to go to W-M and become a greeter to support my newly acquired food habit... Schmaltz makes an awesome roux...
I would NOT make a good greeter...

 

[chilerelleno]

You're in luck!
Walmart no longer uses Greeters.
At least not here in the SE.

 

[Fueling Around]

You're in luck!
Walmart no longer uses Greeters.
At least not here in the SE.

Or
We're in luck?!

 

[chilerelleno]

Or
We're in luck?!