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Homemade Poutine Gravy - (Sauce Brune)
"Recette de poutine maison"
Healthy?  Most likely NOT! But should be tasty and it's as near to what I believe is the original as I am able to find.
Link to La Petite Bette
This recipe was found at La Petite Bette by Manon Lapierre. The recipe can be still be found at her website. The date of publication is unknown.  I have translated the recipe into English. Click on the "link image" to visit.
Prep Time
Prep Time:  10
Cook Time
Cook Time:   10
Total Time
Total Time:  20
2 Servings
Servings:  2 Large
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450ml (2 cups) good quality poultry broth *
450ml (2 cups) good quality beef broth
1 onion
1 clove of garlic
3 tablespoons (22gr) cornstarch or potato
1 tsp powdered mustard
1 tablespoon (15ml) ketchup (or tomato paste)
1 1 tsp (5ml) apple cider vinegar
A few drops of tabasco sauce
Salt and pepper to taste
* Manon (the author) sometimes makes the poutine gravy with duck stock with pieces of duck confit. She says it is fabulous!! You'll need to replace both broths with the duck stock.
In a saucepan, gently brown the onion and garlic, without broiling too much, for about 4-6 minutes.
Add the two broths and bring to a boil.
Leave to reduce by about a quarter.
Strain the broth to remove the pieces of onion and garlic and return to the pot.
Keep part of the broth in a small bowl and add the starch.
Completely dilute it.
Pour gently while whisking in your broth.
Let it boil gently for about 1 minute.
Add ketchup, apple cider vinegar, tabasco sauce and seasonings to taste.
As soon as your sauce has reached a nice consistency, it is ready.
Keep warm while the fries finish cooking.

NOTE:  There will be sauce leftover and, if needed, it will freeze very well.
Recipe found at
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