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(Experiment 53) Poutine

The origin of the 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 taste. The main factor will be the sauce, which can get 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 constrain, definitely use beef+chicken broth. Give a much deeper taste.

You need

  • 1 cup vegetable broth or do half and half chicken+ beef broth (better)
  • 30g butter
  • 1 garlic cloves (grated)
  • 2tbsp cornstarch + 2 tbsp water
  • 1/4tsp sugar
  • dash of ketchup
  • 1/4tsp paprika
  • salt & pepper
  • (Optional ingredients you may want to play with) Worcestershire sauce, soy sauce,
  • 2-4 potatoes
  • 1 bag of cheese curds*

*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


  1. For the fries, I’m using my oven recipe but I don’t put any seasoning.
  2. 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.
  3. 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.
  4. Now just dress up your fries on a plate, put the cheese curds on, and then pour the hot sauce.

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