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The Bergeron Guide to Poutine Sauces

There are three key ingredients for poutine to be a hit: fries, cheese curds and gravy. Although the traditional recipe uses brown sauce, it can be fun to vary the ingredients to be added.

For example, a béchamel sauce would be ideal for a chicken or seafood poutine. A beer or barbecue sauce will be delicious if you want a heartier version with chorizo or meat. Breakfast Poutine? Hollandaise sauce! To add more variety to your poutine, here are some sauce recipes.

TRADITIONAL POUTINE SAUCE

This sauce can be used to prepare our La Grand-Mère 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 La Poulette Poutine

  • 1 cup of drippings from a meat (turkey, chicken, duck) or 1 can (250 ml) of beef or chicken broth concentrate
  • 1/3 cup of all-purpose flour
  • ½ cup of white wine
  • 12 tsp. of dried thyme or 3 tsp. of fresh thyme
  • 4 cups of chicken broth
  • 2 tsp. of white wine vinegar or cider vinegar
  • Salt and pepper to taste

Preparation
1. In a saucepan over medium heat, pour in the drippings, then whisk in the flour. Cook and stir for about 5 minutes until smooth and glossy.
2. Whisk in wine. Cook for about 2 minutes.
3. Meanwhile, heat the broth in a small saucepan. Keep warm.
4. Gradually add the hot broth to the first preparation, one ladle at a time, while whisking. Whisk in well before adding more broth.
5. Simmer, still whisking, until the sauce coats the back of a spoon (8 to 10 minutes). Sieve if desired.
6. Stir in wine vinegar.
7. Season with salt and pepper.
8. Keep warm over low heat until ready to serve.
For a creamier sauce, add a little cream at the end. You can also add sliced mushrooms for extra flavour.

BÉCHAMEL SAUCE

This sauce can be used to prepare our La Grecque 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

This sauce can be used to prepare our L’Oktoberfest Poutine.

  • 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 La Pas Douce 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 La P’tite Mère Poutine.

  • 3 egg yolks
  • 1 tbsp. of lemon juice
  • ½ cup of melted butter
  • 1 pinch of mustard powder
  • 1 pinch of salt

Preparation
1. In a bowl, whisk the egg yolks until frothy.
2. Add the lemon juice, mustard powder, and salt. Whisk well.
3. Heat a saucepan with 1 1/2 inches of water.
4. Bring the water to a simmer and place the bowl over the saucepan.
5. Heat until the eggs turn pale, whisking constantly. The texture will thicken and expand.
6. Remove from heat.
7. Slowly whisk in butter until the sauce is smooth and thick.

BÉARNAISE SAUCE

This sauce can be used to prepare our L’Élégante Poutine.

  • 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

This sauce can be used to prepare our La Fondue chinoise Poutine.

  • 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.

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