The Quebec City region is where poutine, an essential Canadian street food, first appeared. It became a common dish in rural Quebec in the 1950s. Fried potatoes, cheese curds, and brown gravy make up poutine. Today, it is a gem of Quebec cuisine and is served in almost all of the city’s eateries, from the fanciest to the busiest. What’s the Canadian secret recipe for the sauce maison for this poutine? Let’s learn everything about this best Canadian dish.
The dish was developed in the late 1950s in the Centre-du-Québec region. There is disagreement over who invented the dish among the local eateries, who all claim to be the original. Poutine was invented in Warwick, but according to Sylvain Charlebois’s 2021 book Poutine Nation, Roy Jucep of Drummondville is the real inventor because le In 1964, Roy Jucep was the first to sell poutine that contained all three of these ingredients.
What is Poutine?
An iconic dish of Quebec cuisine, poutine first appeared in rural areas of central Quebec in the 1950s under the name mixte (mixed). Three main ingredients make up this filling, calorie-dense dish: freshly baked fries, cheese curds, and brown gravy.
The brown sauce used in poutine has a distinct flavor. It is not sweet, a little salty, and spicy. Beef broth is one of the essential components of brown gravy, but Worcestershire sauce or barbecue sauce are frequently used to improve its flavor.
The dish poutine has rapidly gained popularity among Quebecers. Since the 1990s, Quebec and the rest of Canada have come to rely on the comfort food poutine, which can be eaten for lunch or as a quick meal.
Traditional poutine and poutine gravy sauce recipes
- French fries: These are frequently medium-thick and twice-fried so that the inside is kept soft and the outside is crisp.
- Cheese curds: To achieve the desired texture, fresh cheese curds are used. The quantity used and the curd size vary.
- Brown gravy is typically a thin, light sauce made from beef or chicken stock that is slightly salty, mildly spiced, and flavored with a hint of pepper. It can also be made into a sauce brune by combining chicken and beef stock. In Quebec, Ontario, and the Maritime provinces, grocery stores sell poutine sauces (mélange à sauce poutine) in jars, cans, and powdered mix packets; some grocery chains also sell their own house-brand versions. Also available in many shops and eateries is vegetarian gravy.
The cheese curds and gravy are added right before the dish is served in order to preserve the texture of the fries. The cheese curds are typically warmed without melting when the hot gravy is poured over them. All of the fries can be coated thanks to the thin gravy. The serving dish typically has some depth so that it can serve as a basket for the fries and keep them warm. To achieve the proper food textures—a crucial aspect of the experience of eating poutine—it is important to control the temperature, timing, and order in which the ingredients are added.
How is poutine gravy made?
For your convenience, I’ve provided the best poutine gravy recipe below. If you consume a lot of poutine, you’ve probably had a variety of gravy flavors. While others are dark and beefy, some are obviously chicken. I believe that the ideal option lies in the middle. Chef Ricardo, a French-Canadian, was the source I turned to for a tried-and-true recipe. Let’s face it—French Canadians are experts in poutine! His beef gravy is made with 2/3 beef stock and 1/3 chicken stock to make it lighter. It will be ideal.
- 3 tablespoons of cornstarch
- 1 Tbsp water
- Unsalted butter, 6 tbsp.
- 1/4 cup all-purpose unbleached flour
- 10 oz. chicken broth and 20 oz. beef broth
- pepper, as desired
Maison Sauce Poutine
In all of Quebec, the best homemade maison poutine sauce!
Ingredients: 1 garlic clove Butter, 14 cup (65 ml) Flour, 1/8 cup (65 ml) two 284 ml cans of beef broth and one 284 ml can of chicken broth cornstarch, 3 tablespoons cold water, 3 tablespoons Ketchup, 3 tablespoons 5 drops of Tabasco sauce, 5 grinds of fresh pepper
Preparation: For about 2 minutes, heat the butter, garlic, and flour in a saucepan over medium heat. Bring to a boil the beef and chicken broths after adding them. Give it two minutes to simmer. Add water, ketchup, Tabasco, and cornstarch. Add salt and pepper to taste. Simmer for approximately five minutes.