The Classic Poutine Gravy, St Hubert Style. Throw it altogether in a Sauce pot, bring to a boil and Ladle that goodness all over Fries & Cheese.
Servings: 1 portion
Equipment
- 1 Sauce Pot
Ingredients
- 3 C Water
- 3 Cubes Maggi Chicken Bouillon
- 2 Tbl Fat - Use rendered chicken fat, neutral oil, lard, or butter
- 1/4 C Tomato Juice
- 4 Tbl Cornstarch - or Potato Starch
- 2 Tbl HP Sauce
- 1 Tbl Ketchup & Vinegar
- 1/2 tsp Garlic, Onion, and Paprika
- 1/4 tsp Ground Bay Leaves
- 1/8 tsp Black Pepper - or to taste
Instructions
- Combine all ingredients into a sauce pot. Mix well and bring to a boil, stirring occasionally. Once thickened, remove from the heat.
- To use over Poutine, reheat until hot again and ladle over the Poutine.
Notes
Any leftover Poutine Gravy can be refrigerated or frozen.
If you're after the Original Brown Sauce for Poutine, see the post under Poutine Brown Sauce for the ingredients to exchange and how to make.