Recipes  
Brown Gravy Sauce for Poutine and Hot Chicken
Brown Gravy Sauce for Poutine and Hot Chicken
Open in full-screen mode

Brown Gravy Sauce for Poutine and Hot Chicken

4 stars (121) Rate this recipe
Preparation
15 MIN
Cooking
10 MIN
Makes
1 litre (4 cups)
Share

Ingredients

Preparation

  1. In a small bowl, dissolve the cornstarch in the water. Set aside.
  2. 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.
  3. 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

  1. It's a fine generic gravy ... peppery and as thick as you like it, but it doesn't do much else besides borrow the flavor profile of the fries and cheese. Comes out too beige for my taste so I trade more beef for less chicken broth, Again, it's fine, but clearly just a stepping stone until you learn some more advanced and flavorful gravies.

  2. Perfect base brown sauce! Easy to do and taste really good on its on. (I don't know why those people are refering to St-Hubert since their sauce is pretty blend in my opinion... this one is actually better)

  3. Fabulous recipe!!! As always I am speechless when I prepare anything from your web site Ricardo. The Hot Chicken Sandwiches are a major hit too! Thank-you so much!

  4. 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

  5. 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.

  6. 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.

  7. 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.

  8. 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!!!

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

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.