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.
