The Bergeron Guide to Poutine Sauces

TRADITIONAL POUTINE SAUCE

This sauce can be used to prepare our Nacho Poutine.

• 1 tbsp. of chopped grey shallot
• 2 chopped garlic cloves
• 3 tbsp. of sugar
• 1/3 cup of balsamic vinegar
• 1 tbsp. of olive oil
• 1 cup of chicken broth
• 1 cup of beef broth
• 3 tbsp. of tomato paste
• 1 pinch of cayenne pepper
• 2 cloves
• 1 bay leaf
• ¼ cup of butter
• ¼ cup of flour
• Salt and pepper to taste

Preparation
1. In a saucepan, bring the beef and chicken broth to a boil.
2. In a frying pan, brown the garlic and shallot in a drizzle of olive oil. Add sugar of your choice to caramelize.
3. In another saucepan, melt the butter. Add flour, constantly stirring, with a whisk or wooden spoon.
4. Cook over medium heat, constantly stirring, until brown.
5. Pour the broth mixture, tomato paste, garlic, and caramelized onions into the flour mixture.
6. Season with salt and pepper, then add the bay leaf, cayenne, and cloves.
7. Reduce over low heat for about 30 minutes until desired consistency is reached.

Remove the bay leaf before serving.

GRAVY-STYLE BROWN SAUCE

This sauce can be used to prepare our Shish Taouk Poutine.

• 60 ml (1/4 cup) butter
• 60 ml (¼ cup) flour
• 125 ml (½ cup) white wine
• 560 ml (2 ¼ cups) concentrated chicken broth (2 cans of 284 ml each, undiluted)
• 2.5 ml (½ tsp) dried thyme, or 10 ml (2 tsp) fresh thyme leaves
• 5 ml (1 tsp) white wine vinegar or apple cider vinegar
• Salt, to taste

Preparation
1. In a saucepan over medium heat, melt the butter. While whisking, add the flour. Continue cooking, whisking constantly, until the mixture browns, about 5 minutes.
2. While still whisking, incorporate the white wine, then the chicken broth and thyme.
3. Bring to a boil, then reduce the heat and simmer for 10 minutes, stirring regularly.
4. At the end of cooking, stir in the vinegar. Taste and adjust the seasoning, if necessary.
For a creamier sauce, you can add a drizzle of cooking cream at the end of cooking.

BÉCHAMEL SAUCE

This sauce can be used to prepare our Lobster Poutine.

• 3 tbsp. of butter
• 3 tbsp. of flour
• 2 cups of milk
• 1 small onion (optional)
• 1 chopped garlic clove (optional)

Preparation
1. Melt butter in a saucepan over medium heat.
2. Whisk in flour to prevent lumps.
3. Add ½ cup of milk, whisking constantly.
4. Once the texture is smooth, add another ½ cup of milk, still whisking.
5. Repeat for the remaining milk, always waiting until the milk is fully incorporated into the mixture before adding more.
6. Continue to cook, stirring, until the sauce thickens.

PFor extra flavour, add a small, chopped onion and a chopped garlic clove to the butter at the beginning of the recipe. Cook for about 2 minutes until the onion is translucent. Then continue with the flour and milk.
You can also infuse sage (or any other herb of your choice) in the milk before using it.

BEER SAUCE

• 2 tbsp. of butter
• ¼ cup of chopped onions
• 2 tsp. of Dijon mustard
• 2 tsp. of cornstarch
• 1 cup of chicken or beef broth
• ½ can of dark beer (about 1 cup)
• Salt and pepper to taste

Preparation
1. Melt the butter in a saucepan over medium heat.
2. Add the onions. Cook and stir for 5 minutes.
3. Add the mustard.
4. Mix ¼ cup of broth with the cornstarch in a cup. Mix well with a fork. Set aside.
5. Add the remaining broth, the beer, and the broth-and-cornstarch mixture to the saucepan. Bring to a boil.
6. Reduce the heat and simmer until desired consistency.
7. Season with salt and pepper.

BARBECUE SAUCE

This sauce can be used to prepare our Rotisserie Poutine.

• ½ cup of commercial ketchup
• ½ cup of brown sugar, honey, or molasses
• ¼ cup of cider vinegar
• 2 tbsp. of dry mustard
• 2 tsp. of onion powder
• 2 tsp. of garlic powder
• 1 tsp. of chili powder
• 1 tsp. of Worcestershire sauce

Preparation
1. Place all ingredients in a saucepan. Mix well with a whisk.
2. Bring to a boil while stirring.
3. Reduce heat to medium-low.
4. Simmer for 8 to 10 minutes or until desired consistency.

HOLLANDAISE SAUCE

This sauce can be used to prepare our breakfast poutine.

• 3 egg yolks
• 15 ml (1 tbsp.) of lemon juice
• 125ml (½ cup) of melted butter
• Pinch of mustard powder
• Pinch of salt

Preparation
1. In a stainless steel bowl, whisk the egg yolks until they become slightly paler and frothy. Mix in the lemon juice, mustard powder, and salt.
2. Pour about 1 inch (2.5 cm) of water into a saucepan, bring to a boil, then reduce the heat to maintain a simmer. Place the bowl with the egg yolk mixture over the simmering water. Whisk constantly until the mixture thickens and increases in volume.
3. Remove from the heat, then slowly drizzle in the melted butter, whisking constantly to emulsify the sauce. Once all the butter is incorporated, the sauce should be smooth and thick.
4. Serve immediately, or cover and keep warm until ready to serve.

BÉARNAISE SAUCE

• ¼ cup of white wine vinegar
• ½ cup of white wine
• 2 chopped grey shallots
• ¾ cup of melted butter
• 1 tbsp. of fresh minced tarragon
• Salt and pepper to taste

Preparation
1. Bring vinegar and wine to a boil with the shallot in a small saucepan. Add pepper to taste.
2. Reduce until only a few tablespoons of liquid remain at the bottom of the pan (about 3 tablespoons).
3. Sieve.
4. Heat some water in a saucepan over medium-low heat and place a bowl on top.
5. Whisk the sieved liquid with the egg yolks. The texture should become thick and bubbly.
6. Remove the bowl from the heat.
7. Add the butter in a thin stream, whisking constantly.
8. Add the tarragon.
9. Adjust the seasoning.
10. Add a little hot water while whisking if the texture is too thick.
11. If necessary, when serving, reheat by whisking in a double boiler for a few seconds.

RED WINE SAUCE

• 2 finely chopped grey shallots
• 1 finely chopped garlic clove
• 1 tbsp. of olive oil
• 1 tbsp. of butter
• 1 tbsp. of honey
• ½ cup of red wine
• 1 cup of veal stock or demi-glace sauce
• Salt and pepper to taste

Preparation
1. In a skillet, melt the butter with the oil.
2. Add the honey.
3. Sauté the shallot and garlic.
4. Deglaze with red wine.
5. Reduce over medium heat for 1 to 2 minutes.
6. Season to taste.

PEPPER SAUCE

This sauce can be used to prepare our Steak Frites Poutine.

• 15 ml (1 tbsp) black peppercorns, or mixed peppercorns
• 30 ml (2 tbsp) butter
• 2 shallots, minced
• 60 ml (¼ cup) red wine
• 60 ml (¼ cup) brandy or cognac
• 125 ml (½ cup) beef broth
• 60 ml (¼ cup) 35% cooking cream
• 5 ml (1 tsp) Worcestershire sauce
• 2.5 ml (½ tsp) dried thyme
• 2.5 ml (½ tsp) salt
• 30 ml (2 tbsp) cornstarch
• 15 ml (1 tbsp) water

Preparation
1. Using a mortar or spice grinder, crush the peppercorns coarsely.
2. In a saucepan over medium heat, melt the butter, then add the pepper and shallots. Sauté until the shallots are translucent, about 5 minutes.
3. Add the red wine and brandy or cognac. Bring to a boil and continue cooking until the liquid is reduced by half, about 5 minutes. Add the beef broth, cream, Worcestershire sauce, thyme, and salt, then bring to a boil and simmer for 5 minutes. In a small bowl, mix the cornstarch with the water, then whisk it into the sauce. Simmer for 2 minutes to thicken, then serve.