The origin of poutine is highly contested. It comes from Quebec, but where exactly? Nobody really knows. Another issue is that no one uses the same recipe, so this leads to very different tastes. The main factor is the sauce, which can range from a sweet taste to a very BBQ-style one.
I’m using vegetable broth, as I don’t eat meat. Better Than Bouillon is quite decent for this. If you don’t have those constraints, definitely use beef and chicken broth — it gives a much deeper taste.
(Experiment 53) Poutine
Ingredients
- 1 cup vegetable broth or do half and half chicken+ beef broth better
- 30 g butter
- 1 garlic cloves grated
- 2 tbsp cornstarch + 2 tbsp water
- 1/4 tsp sugar
- dash of ketchup
- 1/4 tsp paprika
- salt & pepper
- Optional ingredients you may want to play with Worcestershire sauce, soy sauce,
- 2-4 potatoes
- 1 bag of cheese curds*
Instructions
- For the fries, I’m using my oven recipe but I don’t put any seasoning.
- Now on to the sauce. In a pot over medium heat, melt the butter then add the garlic. Cook for 30 seconds then adds the broth and sugar. Stir and bring to a boil.
- In a mixing bowl dissolve the cornstarch with the water. Let the mixture boil for 2 minutes then add the cornstarch mix in. Using a whisk, combine. Now is a good time to check the sauce consistency. You want a gravy-type texture, not too soupy but not too firm either. If needed add some more dissolved cornstarch. Add the paprika, salt& pepper to taste. Beware that as it cools off it will thicken a little more.
- Now just dress up your fries on a plate, put the cheese curds on, and then pour the hot sauce.
Notes
If you cannot get your hands on cheese curds, well, I am very sorry for you as you are totally missing out. There aren’t really any other cheeses that work similarly, a poor man’s choice is to take mozzarella and breaking it into small pieces by hand to mimic the feel. Again, it’s not the same but it does the job