Poutine Sauce Recipe for French Fries

Mar 30, 2011 10:25 am

Vive Poutine! Quebec's take on Disco Fries

Thanks to our amis up north in Canada, Day 2 here yesterday at Food Republic HQ was filled with fun French comments and lots of pro-Québec feelings. Which reminded us of how much we love poutine, which we actually just had at Mile End, where Montréal meets Brooklyn. I mean, let's face it: gravy, cheese curds and skin-on french fries—what's not to love?

So to say "merci," here's an awesome poutine recipe you can try at home, even if your heart is with the U-S-A!

photo: <a href="http://www.flickr.com/photos/cabb/">Taylor Dahlin</a> on Flickr
photo: Taylor Dahlin on Flickr
Servings: 4 to 6 servings


1 quart chicken stock, or veal stock
2 ounces flour
2 ounces butter, or oil
Salt and pepper, to taste
for serving
8 cups French fries, cooked, you can make from scratch or use frozen
2 cups cheddar cheese curds, fresh
  1. In a 2 quart pot bring stock to a boil. Add the butter and the flour, whisking continually over high heat, for about 3 min.
  2. Lower the heat to a simmer and continue to cook for around 35 minutes, stirring frequently.
  3. Strain the sauce, and add salt and pepper to taste.
  4. If you want your sauce to be thicker, lower the heat to medium and let it reduce further.
  5. For serving:  Put a handful of curds in a bowl, cover them with french fries, cover french fries with rest of curd, cover the french fries with the poutine sauce.
Level of Difficulty: 
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