Basic poutine sauce
1 chopped shallot
1 clove garlic, minced
1 C. butter
1 C. brown sugar
1 C. apple cider vinegar
1 cup (s) of beef broth
1 cup (s) of chicken broth
2 c. tomato paste
2 bay leaves
A few drops of Worcestershire sauce
1 pinch of savory
3 c. cornstarch
1/3 cup (s) of cold water
1 C. Dijon mustard
Salt, to taste
Pepper sauce
1/3 basic poutine sauce
3 c. 15% cooking cream
1 C. green pepper in brine
1 C. Dijon mustard
BBQ sauce
1/3 basic poutine sauce
2 c. homemade or store-bought smoked BBQ sauce
1 pinch of smoked paprika
1 pinch of ground cayenne pepper
Basic poutine sauce:
In a saucepan, over medium heat, brown the shallot and garlic in the butter.
Add the brown sugar and let caramelize for a few minutes.
Deglaze with the vinegar.
Add the broths, tomato paste, bay leaf, Worcestershire sauce and savory.
Boil the water.
Meanwhile, dissolve the cornstarch in cold water.
Add it to the boiling sauce.
Bring back to the boil, stir, then remove from heat. Remove the bay leaves.
For a smooth sauce, pass it through a sieve.
BBQ sauce:
Add the smoked BBQ sauce, pinches of smoked paprika and cayenne pepper to the basic poutine sauce.
Mix well.
Serving suggestion: fries, smoked meat, grated aged cheddar cheese.
Pepper sauce:
Add green pepper and cream to the basic poutine sauce.
Mix well.
You can replace green pepper with cubed pepper, long pepper or coarsely ground dune pepper.
Serving suggestion: sweet potato fries, grated smoked mozzarella.
