Try this Poutine Gravy recipe, or contribute your own.
- Carbohydrate 37.7041700000552 g
- Cholesterol 1042.01250005232 mg
- Fat 231.036445019963 g
- Fiber 0.053 g
- Protein 230.032275001363 g
- Saturated Fat 82.1546333459462 g
- Serving Size 1 1 recipe (1441g)
- Sodium 1576.83466713755 mg
- Sugar 37.6511700000552 g
- Trans Fat 18.9358783347253 g
- Calories 3198 calories
Step-by-step
- Melt butter over medium-low heat. Sprinkle in the pepper, whisk to combine.
- Slowly add in ¼ cup of flour, constantly whisking to combine. After a minute or two of whisking the mixture will be thick.
- Combine the broths in a measuring cup and slowly begin to pour into the flour mixture, whisking constantly, until smooth and well blended. Allow to cook several minutes until thickened.
- Toss together the hot french fries with cheese in an oven proof dish or skillet. Pour your desired amount of gravy on top and pop back in the oven for a minute or two to let the cheese melt even more. Serve immediately. Enjoy!
Swapping chicken broth entirely for water drastically thunters the sauce and strips away the necessary gelatin needed for a velvety mouthfeel. Achieving the proper consistency requires careful attention to the roux stage. Watch the pan closely during the process to avoid common pitfalls.
- Cook the butter and flour mixture over medium-low heat for exactly two minutes to eliminate the raw starch taste without browning the flour.
- Pour the combined broths in a thin, continuous stream while whisking vigorously to prevent lump formation.
- Judge doneness visually by dragging a wooden spoon through the center; the liquid should leave a clear path that takes two seconds to slowly fill back in.
- Multiply all ingredient measurements by the exact same whole-number factor when scaling the batch up for larger groups.
Serve the finished dish immediately while the fries retain their crisp exterior. Leftovers keep in a sealed container in the refrigerator for up to three days.
