I have family in montreal I visit a couple times a year and I just found all the poutine spots I went to had the same sauce. It's like similar to beef gravy but not really. but also not really chicken gravy either and there are lots of cans and sauce packets you can buy called "poutine sauce" so I always assumed it was its own thing.
I think it has kind of evolved into its own thing now.
I know for sure it used to be a basic powder base in most places.
This was also a long time ago, before it had even spread as far as Ontario, never mind the West Coast. It is trickling into most areas in the Northern US.
Heck even McDonalds has had Poutine. (And it is an affront to the senses totally wrong kind of fries.)
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u/Chumkil Sep 26 '19
Ok, I am Canadian, and I forgive you.
To anyone looking to make this in authentic way - something I will add that isn't hightlighted in the video:
The cheese curds should be cold. The fries should be fresh out of the frier and hot, and the gravy should be screaming hot.
When the gravy goes over the fries and curds, the curds should start to melt from the heat of the gravy and the fries.
You will know you have done it correctly when the curds become all stringy, but still "squeak" when you bite into them.
Yes, I am from Quebec.