Royale Poutine Sauce Quebec Style

Poutine is a dish that includes french fries and cheese curds topped with a brown gravy. Originated in the Canadian province of Quebec, so today we will help you make the perfect royale poutine.

Mushroom preparation

In a large skillet, melt half of the butter over high heat. Drop the mushrooms. Let them drink the butter.

When mushrooms are golden, add garlic. Grill for two minutes. Sprinkle the parsley. Pour the mixture into a small bowl and set aside.

In the same large skillet, put the other half of the butter and the gray shallots. Add the balsamic vinegar. Caramelize them.

Mushroom preparation with butter

Add the red wine

Deglaze them with the red wine. When the latter is almost absorbed by the shallots, pour the veal stock. Let simmer for a few moments, time to open your bottle of wine.

Add the red wine slowly

Prepare the royale poutine sauce

Pour the vegetable broth into the large pan. Add the herbs.

Leave to simmer.

Prepare the mixture of cornstarch and cold water. When the starch is well diluted, pour it into the sauce. Stir slowly. Note that you are free to put more or less starch according to the texture you want, and the same goes for the rest of the ingredients.

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Taste. You can add a little ketchup if you find that your mixture is not sweet enough. Let reduce to thicken.

When your sauce has the consistency you like, add the mushroom mixture. Stir gently.

Pour the sauce over your poutine and enjoy.