How To Get Quebec Inspired Poutine At Home

cheese curds

🥗Healthier: low-fat cheese

💰Cheaper: shredded mozzarella

Low-fat cheese reduces calories while shredded mozzarella is more accessible.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth is lower in calories and can be more affordable.

Peel and cut 1 pound of red potatoes into fry shapes, placing them in a bowl of water to prevent browning.

Remove the skin from 3 shallots and thinly slice them.

Soak bones to remove blood, then push out the bone marrow and chop it into small cubes.

Melt a few tablespoons of butter in a sauce pot over medium heat.

Add the sliced shallots to the pot and brown them gently to bring out their natural sugars.

Add 2 tablespoons of flour to the shallots and let it brown slightly.

Pour in 1/2 cup of dry red wine to hydrate the flour, then add 2 cups of beef stock slowly to avoid clumping.

Season the mixture with pepper and thyme, holding back on salt until later.

Add 1 cup of chicken stock to balance the richness of the gravy.

Simmer the gravy for about 30 minutes, stirring occasionally to prevent sticking.

Strain out the shallots and thyme leaves from the gravy.

Add Worcestershire sauce and dark soy sauce to the gravy, then reduce it by about a third or half.

Set up a deep fryer with peanut oil, filling it a third of the way up a Dutch oven.

Heat the oil to 250°F for the first fry, cooking the fries in batches for 6 minutes each.

Check on the gravy while frying to ensure it’s reducing properly.

After the first fry, bring the gravy to a boil and whisk in the chopped bone marrow until melted.

Taste the gravy for salt and acidity, adding a pinch of salt and up to 1 teaspoon of grape mustard to finish.

Heat the oil to 325-350°F for the second fry, cooking until the fries are golden brown and crispy, adjusting time based on desired crispiness.

Sprinkle salt on the fries while they are hot to ensure seasoning sticks.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens