Brown Gravy Sauce for Poutine and Hot Chicken

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Brown Gravy Sauce for Poutine and Hot Chicken

Name: Brown Gravy Sauce for Poutine and Hot Chicken
Prep time: 15 min
Cook time: 10 min
Yield: 1 litre (4 cups)

4 stars (87) Rate this recipe

Preparation: 15 MIN
Cooking: 10 MIN
Output: 1 litre (4 cups)

Ingredients
Preparation

Nutrition Facts

For 250 ml (1 cup)

Teneur	% valeur quotidienne
Calories 219
Total Fat 18 g
Saturated Fat 11 g
Sodium (salt) 1475 mg
Carbohydrates 12 g
Fibre 0 g
Protein 4 g

About nutrition facts

Ingredients

2 tablespoons (30 ml) cornstarch
2 tablespoons (30 ml) water
6 tablespoons (90 ml) unsalted butter
1/4 cup (60 ml) unbleached all-purpose flour
2 cloves garlic, finely chopped
2 cans 10 oz (284 ml) beef broth, undiluted
1 can 10 ounces (284 ml) chicken broth, undiluted
Pepper

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Preparation

In a small bowl, dissolve the cornstarch in the water. Set aside.
In a saucepan, melt the butter. Add the flour and cook for about 5 minutes, stirring until the mixture turns golden brown. Add the garlic and cook for about 30 seconds.
Add the broth and bring to a boil, stirring with a whisk. Stir in the cornstarch and simmer for 3 to 5 minutes or until the sauce thickens. Season with pepper.

Comments

Eric C.

3 stars March 3rd, 2016

Instructions for recipe below: Prepare roux to a golden brown state (1 min) Add broth, ketchup, vinegar, onion powder, garlic powder and 1 TBSP of cornstarch. Bring to a boil, cook uncovered on a stove top on low medium heat for 30 minute. Taste, add pinches of salt and pepper as desired. Continue cooking until desired consistency and flavour density is achieved. You can add a bit of squeezed lemon juice, various amounts of spike salt free magic, and up to half a teaspoon of Worcestershire
Eric C.

3 stars March 3rd, 2016

Most store bought beef is absolute garbage. To that end, here is St hubert poutine gravy reverse engineered: 2 TBSP of butter and flour 1 Campbell's Stock First Chicken Broth 500ML 1 teaspoon ketchup 1 teaspoon white vinegar half teaspoon onion powder quarter teaspoon garlic powder Salt and Pepper to taste Advanced: Once you master the basic recipe you can try experimenting with "Spike salt free magic", up to 1 TBSP, and Worcestershire sauce, up to half a teaspoon.
J.E. L.

4 stars February 27th, 2016

Very tasty! No, it isn't St-Hubert sauce, but it is pretty good in its own right. Great with mashed potatoes and roast chicken! I used lots of pepper and as another poster mentioned, a bit of cayenne works extremely well here. I will definitely make this again! My dinner guest was impressed.
Eric C.

3 stars January 5th, 2016

It's ok, but inferior to ST HUBERT which is inferior to Quebec standard. Too much butter, starch should be added as needed, most condensed stock should be used, lacking tangy component.
Jen C.

5 stars June 12th, 2014

This is the absolute best flavorful gravy i've ever made. Thank you soo much for sharing. I'm sorry, but there is just nothing out there that can compare to this. A keeper for life. On a side note i added a small shallot, and just a touch of cayenne pepper, just awesome. Wish i would give it 10 stars!!!
Mathieu G.

5 stars May 26th, 2014

This is a great recipe. Must try. enjoy your poutine!