This classic Canadian Poutine recipe will having you coming back for more!
|Unsalted butter||6 Tablespoon|
|All purpose flour||1/4 Cup (4 tbs)|
|Beef broth||500 Milliliter|
|Chicken broth||500 Milliliter|
|For deep fried fries:|
|Vegetable oil||2 Cup (32 tbs) (For deep frying)|
|White cheddar cheese curds/Fresh mozzarella cheese||1 1/2 Cup (24 tbs)|
1. Prepare the gravy: In a small bowl, dissolve the cornstarch in the water and set aside.
2. In a large saucepan, melt the butter. Add the flour and cook, stirring regularly, for about 4-6 minutes, until the mixture turns golden brown.
3. Add the beef and chicken broth and bring to a boil, stirring with a whisk. Stir in the cornstarch and simmer for 10-15 minutes or until the sauce thickens. Season with pepper.
4. Leave to simmer for 1 hour to reduce and darken stirring occasionally. Taste and add additional salt, if necessary, to taste.
5. Make ahead and re-warm or keep warm until your fries are ready.
6. Prepare your potatoes and cut into 1/2-inch thick sticks.
7. Place into a large bowl and cover completely with cold water. Allow to stand at least one hour or several hours.
8. When ready to cook, heat your oil in your deep fryer or large, wide, heavy cooking pot to 180f/350f.
9. Remove the potatoes from the water and place onto a sheet of paper towel. Blot to remove as much excess moisture as possible.
10. Add your fries to the 180c/350f oil and cook for 5-8 minutes, just until potatoes are starting to cook but are not yet browned.
11. Remove potatoes from oil and scatter on a wire rack. Leave for several minutes, return the potatoes to the fryer and cook until potatoes are golden brown. Remove to a paper towel-lined bowl.
12. Add your fries to a large plate or bowl. Season lightly with salt while still warm.
13. Scatter over cheese curds and add a ladle of hot poutine gravy. Add more gravy, as needed to mostly coat the fries. Serve immediately. Enjoy!