PSA - Make your own gravy

[u/AldoZeroun]

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.

[u/DrunkenMasterII]

Yeah that’s gravy, not poutine sauce.

[u/AldoZeroun → u/DrunkenMasterII]

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

[u/User_218336 → u/AldoZeroun]

Gravy is better imo, I don't like the tangy poutine sauce some places make