Poutine Gravy

Chef John
Recipe By Chef John
Published 27th Jul 2018
Poutine Gravy
Prep 25m
Cook 30m
Ready In 55m
Servings 8 servings

As the old joke goes, it takes a lot of time and effort to make poutine, but at least when you’re finally done you get to eat soggy fries. And, what incredibly delicious, soggy fries they are. While I don’t have any problem with you buying the cheese curds, or using frozen fries, I do hope you make the sauce from scratch. Use beef chuck, short rib, or brisket to achieve this marvelously meaty, super savory, ridiculously rich gravy that makes all the sogginess worth it.