Poutine

Preparing the Fries

1. Preheat oven to 450°F (230°C).
2. Spread fries out on a baking sheet and bake according to package instructions, until deeply golden and crisp.

Preparing the Gravy

1. While the fries are baking, prepare the gravy. In a saucepan over medium heat, melt the butter. Whisk in the flour and cook 2-3 minutes, until it smells slightly nutty and takes on a bit of color.
2. Add in the tomato paste to the roux and cook down for 30 seconds.
3. Slowly whisk in beef stock. Continue whisking to ensure no lumps form.
4. Add Worcestershire, soy sauce, onion powder, garlic powder, and black pepper. Simmer 4 to 6 minutes until glossy and thick enough to coat with a spoon.
   • After 5 to 6 minutes of simmering, if the gravy isn’t thickening to your liking, you can always add in a starch slurry using potato starch or cornstarch*. In a small bowl, whisk together 1 teaspoon of potato starch (or cornstarch) and 1 tablespoon cold water. Slowly drizzle the slurry into the simmering gravy while whisking. Let it bubble for 30-60 seconds until it thickens.
   • If it is still not the consistency you want, repeat with another 1 teaspoon starch and 1 tablespoon water.
5. Taste the gravy. Add the vinegar to enhance the flavors if desired.

Assembling the Poutine

1. Once the fries are done, pile them onto a plate or shallow bowl.
2. Scatter the cheese curds evenly over the hot fries and immediately ladle hot gravy over the top. Let sit for 30-60 seconds to soften the cheese curds.
3. Finish with black better, serve and enjoy!

*Cornstarch and Potato Starch gelatinize at lower temperatures than flour-based roux. They thicken fast and clean without dulling flavor or adding graininess.