Poutine and Poutine Gravy

Poutine Gravy
(Adapted from Winter Cabin Cooking)


1/2 cup unsalted butter
1 garlic clove, minced
1 cup beef stock
1 cup chicken stock
3/4 cup red wine
1 tbsp Worcestershire sauce
1 sugar cube
2 tbsp cornstarch
2 tbsp water

Fries and Mozzarella or Curd Cheese


1. In a saucepan, melt the butter. Add the garlic and sauté for about a minute.

2. Add the stocks, wine and Worcestershire sauce.

3. Add the cornstarch mix and the sugar cube; and whisk well as you bring the gravy to a simmer.

4. Simmer to the consistency that you like, ours took about 20 minutes.

**As the gravy cools slightly (it should be hot when you pour it, but not boiling or it melts the cheese into oblivion)...bake your fries **Note for me: don't salt fries!!! Don't need to!

We use my homemade Mozzarella cheese because I haven't quite figured out how to make a good squeaky Curd yet. The fries are homemade as well, but store-bought works wonderfully too. If you use Mozzarella, make sure it's shredded.

Layer your fries, then the cheese (lots and lots!!), then pour the gravy on top. SO GOOD!!!

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