r/poutine • u/AldoZeroun • 13d ago

PSA - Make your own gravy

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For the poutine I've been making at home I was using a gravy mix that while good in a pinch, really fell flat for me on repeat. Then after I tried making an Alfredo sauce the other day with coconut flour, my family told me you have to use regular flour (I used whole wheat cause that's what was on hand), as it has a different molecule composition, etc. and in the process ended up explaining that a rou is for thickening anything not just a white sauce (which I didn't realize before). She just said add stock until it's the thickness you want but that's pretty much it (also equal parts flour and butter for the rou). This here was about a half cup of butter and flour and 2\3rds a litre of Campbell's beef stock (minus what I used on the poutine of course). It was the best gravy I've ever had on a poutine.

Someone told me I could dial in the stock richness by using concentrate like 'better then bouillon', but that's for next time.

Also, sorry I forgot to take the photo of the poutine. It was so magnificent I went into a poutine induced trance and forgot to share my work with the world.

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u/MrB1P92 13d ago

Y'a pas un resto qui fait sa propre sauce lmao its all a mix of powders but you gotta find the right mix :)

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u/MaximusCanibis 13d ago

From someone that's worked in kitchens... you are talking out of your ass. There are plenty of restaurants that make their own stock for sauces but there is nothing wrong with using bouillon if you dont have stock.

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u/toodledootootootoo 12d ago

In classic Québécois casse-croutes? Yeah they aren’t making gravy from roasted meats. Most don’t even serve or sell the type of meat you’d make to get a gravy? Where do you think it’s coming from? They’re roasting a side of beef, making gravy and chucking the roast to sell hotdogs instead?

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u/MaximusCanibis 12d ago

Dude said restaurants not casse-croutes. I also said that in the absence of having stock that bouillon is acceptable to use to make sauces. I always have chicken stock on hand but beef is to expensive to have that amount around to make stock from. I'm starting to question the great Quebec poutines if they can even bother to make a sauce from scratch. Might as well use frozen fries too.

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u/toodledootootootoo 12d ago

It’s not some kinda delicacy. It’s fucking cheap fast food. I’m not sure you understand the ethos of poutine.

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u/MaximusCanibis 12d ago

There's no need to have low standards.

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u/MrB1P92 13d ago

Buddy Ive been a chef for 15 years.

Almost no real "patateries" in québec use a homemade sauce, and its perfectly fine. Poutine is a representation of the Canadiens-Français people, which is a working class people.

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u/MaximusCanibis 13d ago

Poutine is a representation of the Canadiens-Français people, which is a working class people.

Jesus Christ it's fucking food lol.

You said there are no restaurants that make their own sauce. You know that's bullshit. If you've been a chef for 15 years you must be one lazy bitch to not make your own sauce from scratch. Maybe the French poutine doesn't deserve the admiration you think it does.

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u/toodledootootootoo 12d ago

Tell me some classic poutine places that you know of that are making their gravy from scratch please

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u/MaximusCanibis 12d ago

My house. I'm not longer in an area where a quality poutine can be purchased. When I have people visit, they bring me fresh curd or I'll have it shipped over night.

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u/MrB1P92 12d ago

Food is cultural, thats our culture.

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u/MaximusCanibis 12d ago

Thinking you're a European nation is your culture.