Poutine from different locations: the U.S. midwestern version is Chili Cheese Fries, Canadian versions include the traditional poutine with Velouté sauce and cheese curds and gnocchi poutine with Velouté sauce and cheese curds.
If you’d like a poutine sauce where you have a little more control over what comes out, here’s a basic sauce which you can use as a base. While you could use it for a poutine sauce as described, you should at least add salt and pepper to taste.
- 1 quart stock: chicken or veal
- 2 ounces flour
- 2 ounces butter or oil
Bring the stock to a boil in a saucepan.
Combine the fat and flour, cook over high heat, stirring until you have a pale roux (2-3 minutes).
Whip the roux into the stock. Simmer (30-40 min), skimming the surface every 5-10 minutes. Strain the sauce through a chinois or strainer lined with cheesecloth. Salt and pepper to taste.
The above is the recipe for the Velouté sauce, which is the base for a poutine sauce. To make it into a poutine sauce, reduce it by a factor of 2-4 over medium heat. You can also try one of the following modifications:
- Add 2 Tsp of pepper to the roux before adding to the stock, for an extra-peppery sauce. Floor-sweeping pepper (the kind sold pre-ground, in bulk) is preferred by classicists.
- Add 2 Tsp of fresh ground green peppercorns to the stock while reducing.
- Prior to adding the stock, dice 1 small sweet onion into the saucepan, add 2 TBsps of balsamic vinegar, and reduce.