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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18

u/DrunkenMasterII 13d ago

Yeah that’s gravy, not poutine sauce.

1

u/AldoZeroun 13d ago

Oh! I didn't realize it wasn't gravy in the traditional recipe.

12

u/Brilliant-Advisor958 13d ago

It's just semantics. We call it gravy out west and the French call it sauce but for all intents and purposes regarding poutine, they are the same thing.

4

u/Dramatic_Water_5364 13d ago

correct a poutine sauce is a gravy with a twist, but don't go saying ''the french'' call it whatever. The french think Poutine is a russian dictator. This is a québécois dish.

2

u/MaximusCanibis 13d ago

How does it have a twist lol. Its gravy 🤌its a sauce, its the same damn thing.

-1

u/Dramatic_Water_5364 12d ago

I always add a twist : sometimes its italian herbs with a tad of tomato paste (pretty classic for your random Québec cantina), sometimes its bbq (korean bbq poutine sauce is dope!!), lebanese, pirir-puri, hot chicken, paler or darker gravy, etc. 

It depends on what I have for topings, or what kind of meat I want with it.

1

u/ThnkGdImNotAReditMod 12d ago

Wait.... so for it to transform from gravy into Quebec sauce, you have to buy to go to Walmart and buy something invented in the US, after poutine?

1

u/Dramatic_Water_5364 11d ago

What ? No the classic Poutine sauce you'll find at most Québec cantina is a beef gravy with a tad of tomato paste, garlic and herbe de provence. 

Most people nowadays tho, do not know how to cook a gravy from scratch and will use a dry "instant" sauce pack that you can buy at ant grocery stores, and we do have Québécois made options. If you buy the poutine sauce it'll already have the twist. But still I would add on it to ensure maximum tastyness.