So I want to make some authentic poutine. The fries and the cheese

>>8986795
get some americans to ejaculate on your fries

never made poutine, but I'm curious to know why you didn't get any results when you googled "poutine gravy recipe" because I got a whole bunch

>>8986804
Oh sorry, I forgot for a moment that /ck/ is for shitposting, pony stealth posting and fast food only.

>>8986808
fuck, you're right, I apologise. I forgot /ck/ was a search engine for people who couldn't use a real search engine.

>>8986816
I'm asking for a recipe on the cooking board, so your weak damage control is unnecassary here, friendo.

>>8986795
I don't think anyone here actually makes poutine sauce from scratch, so I dunno. A chicken gravy is probably a good place to start.

>>8986826
Thanks. I guess any basic gravy will do? I always thought it was a special one.

I've never looked into it myself but I always imagined it was a beef gravy.

This looks like the kind of thing that would go well with beef bits.

>>8986850
Alright friendo listen here, you want your gravy to be beefy and strong, anything else is heresy.

2 tablespoons (30 ml) cornstarch
2 tablespoons (30 ml) water
6 tablespoons (90 ml) unsalted butter
1/4 cup (60 ml) unbleached all-purpose flour
2 cloves garlic, finely chopped
2 cans 10 oz (284 ml) beef broth, undiluted
1 can 10 ounces (284 ml) chicken broth (dilute as you see fit. DO NOT LET THE CHICKEN OVERPOWER THE BEEF.)
Pepper (as you see fit)


1. In a small bowl, dissolve the cornstarch in the water. Set aside.

2. In a saucepan, melt the butter. Add the flour and cook for about 5 minutes, stirring until the mixture turns golden brown. Add the garlic and cook for about 30 seconds.

3. Add the broth and bring to a boil, stirring with a whisk. Stir in the cornstarch and simmer for 3 to 5 minutes or until the sauce thickens. Season with pepper.

Its really fucking easy.

>>8986889
Wonderful. Thank you, Anon. I'm gonna try that.

>>8986795
The cheese and fries are the most important parts
Need that authentic squeaky cheese and the fries can't be MacDonald's style. You need potato flavour.

Adding some chunks of sausage and/or bacon is also acceptable, so long as you're ok with having a modified experience

File: f89.png (78KB, 1116x726px) Image search: [Google]

78KB, 1116x726px

>>8986795
>Fried Fries

>>8986889

that's not bad advice for gravy in general but you should improve by doing the following:

>cook the garlic in the butter before adding the flour for a roux

>heat up the broth first until gently simmering before you slowly add it to the roux

I'm also assuming since you said "can of broth" that it's store bought and probably has a lot of sodium and salt in it already. If you're using regular broth you will need to remember to season the sauce

also that's a fair amount of cornstarch for something that already had flour in it...