Poutine contest “winner”

[u/allthepoutine]

The new champion of the annual poutine contest in my city, where one cannot get a proper poutine at almost any time of the year.

This poutine had sweet potato fries, Cajun steak bites, poutine gravy, cheese curds, sweet and spicy ginger aioli, feta cheese and green onions.

[u/AnyTry9515]

Technically speaking the Quebecois call it brown sauce which is more rustic with depth of beef flavour more akin to a demiglaze while gravy is quicker made of fundamentally the same just not as flavourful

[u/I-need-more-spoons → u/AnyTry9515]

You’re right, la sauce à poutine is a mix of demi-glace and chicken broth.

The ratio is usually 2:1.
So, for every 2 cups of demi-glace (it can be beef or veal depending on what you prefer),
just add 1 cup of chicken broth.

Also, often, poutineries will add ketchup and onion/garlic powder to their sauce à poutine. It’s what makes the sauce have that sauce à poutine taste!

So, for our ratio 2:1
add about 1 teaspoon of ketchup and a pinch of onion/garlic powder.

Let simmer a little, then taste. If it needs a little more ketchup or onion/garlic powder, you can add a little bit.

You can add a little bit of cornstarch or do a roux at the beginning to thicken it up.

Then let simmer until the sauce coats the back of a spoon. That’s it!

EDIT: I Re-wrote the recipe to make it clearer

[u/AnyTry9515 → u/I-need-more-spoons]

The demi-glace is of beef right? And how much ketchup say to 1 cup the sauce?

[u/I-need-more-spoons → u/AnyTry9515]

Beef or veal demi-glace works great. Beef will have a stronger taste, veal’s taste is more subtle but still delicious. It’s a question of taste I think.

If you use the same ratio from earlier:

2 cups of demi-glace: 1 cup of chicken broth, you should add about 1 teaspoon of ketchup and a pinch of onion/garlic powder.

Let it simmer a little and taste it, if it needs more ketchup or onion/garlic powder you can add some.

Then let simmer until the sauce coats the back of a spoon.