Poutine Gravy Recipe | Homemade Quebec Chicken & Beef Sauce
Learn how to cook authentic Quebec poutine sauce with chicken and beef stock, butter, flour and spices. Perfect gravy for fries and cheese curds.
This recipe details the classic Québécois poutine sauce—a rich, amber-brown gravy prepared by whisking butter-toasted flour into a seasoned broth (usually chicken or beef) and enlivening it with aromatics such as onion, garlic, pepper, and a dash of Worcestershire sauce. Poured piping hot over crisp French fries and fresh cheese curds, the sauce melts the curds and binds the components into the iconic comfort dish known simply as “poutine.” Enjoyed year-round across Canada—particularly as a late-night snack or a hearty antidote to cold weather—it is quick to assemble, relies on everyday pantry staples, and forms the indispensable finishing touch that transforms ordinary fries into a beloved national specialty.
Poutine Gravy Recipe | Homemade Quebec Chicken & Beef Sauce
Tailored for home kitchens outside Canada, this version shows how to build a silky gravy with ingredients easy to track down in any French supermarket—no specialty shop required. You’ll also learn simple tweaks (switching broths, adjusting the roux) so the sauce can match whatever fries, vegetables, or leftover roast you’re pairing it with.
Prep Time
10 minutes
10 minutes
Cook Time
15 minutes
15 minutes
Total Time
25 minutes
25 minutes
Ingredients
Chicken stock
- Beef stock
- Unsalted butter
- All-purpose flour
- Finely chopped onion
- Minced garlic
- Ketchup
- Worcestershire sauce
- Salt
- Freshly ground black pepper
- Cayenne pepper (optional, adds a light kick)
- Cornstarch slurry – cornstarch mixed with cold water (optional thickener if you prefer not to use a flour roux)
Method
Measure and prepare all ingredients
- Heat a medium saucepan over medium heat
- Add the butter to the saucepan and let it melt completely
- Sprinkle the flour into the melted butter
- Whisk the butter and flour together to form a roux
- Cook the roux, whisking, until it turns light brown
- Add the minced garlic to the roux
- Stir the roux and garlic for thirty seconds
- Slowly pour the chicken stock into the saucepan while whisking
- Continue whisking until the mixture is smooth
- Slowly pour the beef stock into the saucepan while whisking
- Whisk again until the gravy is homogeneous
- Add the ketchup to the gravy
- Add the Worcestershire sauce to the gravy
- Season the gravy with salt, pepper and paprika
- Bring the gravy to a gentle boil while stirring
- Lower the heat to keep the gravy at a simmer
- Simmer the gravy for about ten minutes, stirring occasionally
- Taste the gravy and adjust the seasoning if needed
- Keep the gravy warm until it is time to serve
Nutrition
Calories
220 kcal Protein
7 g Fat
14 g Carbs
19 g Fiber
1 g Sugar
8 g
220 kcal Protein
7 g Fat
14 g Carbs
19 g Fiber
1 g Sugar
8 g
Notes
Chef’s note: Let the butter-flour roux cook until it reaches a deep hazelnut color—going darker than you think—before adding the stock; this quick extra toast brings a nutty depth that mimics the long-simmered gravies served in Québec diners. No cheese curds on hand? Tear a ball of low-moisture mozzarella into thumbnail-sized chunks, chill them for 30 minutes, and they’ll soften and “squeak” convincingly when the hot sauce hits.
why this recipe
This poutine sauce recipe is the kind of comforting indulgence that turns a plate of fries and cheese curds into a truly memorable meal, thanks to its velvety texture, deep beef-and-chicken stock flavor, and subtle hint of spice that lingers just long enough to make you reach for another forkful. By relying on pantry staples and a straightforward technique, it achieves a restaurant-quality gravy without fuss, thickening beautifully while remaining glossy and smooth. The balance of savory richness and gentle peppery warmth elevates even the simplest ingredients, proving that a few well-chosen elements can create an authentic taste of Québec in your own kitchen.
FAQs
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Frequently Asked Questions
Can I make this poutine gravy vegetarian, and if so, what stock replacements should I use?
Absolutely. Replace the chicken and beef stocks with a rich vegetable broth—ideally one fortified with roasted root vegetables, dried or fresh mushrooms, and a splash of soy sauce or miso—to deliver the same dark color and umami depth. A 1:1 mix of mushroom broth and robust vegetable stock works especially well, letting you keep the gravy entirely vegetarian without sacrificing flavor.
Can I make this gravy gluten-free, and what should I use instead of the flour roux?
Yes—skip the flour-based roux and thicken the simmering stock with a cornstarch (or arrowroot) slurry: whisk 1 tablespoon cornstarch into 1 tablespoon cold water for every cup of liquid, then drizzle it in while stirring until the gravy reaches the desired body. Just be sure your stocks, Worcestershire, and ketchup are labeled gluten-free as well.
Can I make the poutine gravy ahead, store it, and reheat it without losing texture?
Yes—make the gravy up to three days in advance, cool it quickly, and store it in an airtight container in the refrigerator (or freeze it for up to two months). Reheat gently over medium-low heat, whisking and adding a splash of stock or water as needed; the roux-based sauce will return to a smooth, glossy consistency without splitting. If it thickens further after chilling, simply loosen it with another tablespoon or two of hot stock.