Brown Sauce for Poutine and Hot Chicken

Name: Brown Sauce for Poutine and Hot Chicken
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 8 servings
Cuisine: Quebecois
Ingredients: 1/4 cup unsalted butter; 1/4 cup all-purpose flour; 2 cups beef broth (or chicken broth); 1 tablespoon cornstarch (dissolved in 2 tablespoons of water); 1 tablespoon Worcestershire sauce; 1 teaspoon soy sauce; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; Salt and pepper to taste

20 min 8 servings Easy

All Recipes

A classic brown sauce perfect for topping poutine and hot chicken sandwiches.

Prep

5 min

Cook

15 min

Total

20 min

Servings

Difficulty

Easy

Brown sauce is an essential component of two beloved Québécois dishes: poutine and hot chicken sandwiches. This versatile sauce combines the richness of a homemade gravy with the savoury depth needed to complement both gravy-topped fries and hearty chicken sandwiches. The beauty of this sauce lies in its simplicity and adaptability. With just a few pantry staples, you can create a delicious sauce that elevates the comfort food experience. Whether you're serving it over freshly fried potatoes or a toasted sandwich, this brown sauce will enhance the flavours and textures of your meal.

Instructions

Melt butter

In a medium saucepan over medium heat, melt the butter until fully liquefied.

Pro tip: Ensure the butter does not burn; it should be gently melted.

Create a roux

Add the flour to the melted butter, whisking continuously for about 2 minutes until a smooth, golden paste forms.

Pro tip: Whisking constantly prevents lumps from forming.

Add broth

Slowly pour in the beef broth while whisking continuously to prevent lumps. Bring the mixture to a gentle simmer.

Pro tip: Pour the broth gradually for a smoother sauce.

Incorporate cornstarch

Add the cornstarch slurry to the saucepan, stirring until the sauce thickens, about 3-4 minutes.

Pro tip: Cornstarch should be fully dissolved in water before adding.

Season the sauce

Stir in the Worcestershire sauce, soy sauce, garlic powder, and onion powder. Season with salt and pepper to taste.

Pro tip: Taste and adjust seasoning as needed.

Simmer and serve

Let the sauce simmer on low heat for an additional 5 minutes, stirring occasionally. If serving over hot chicken, ensure the internal temperature of the chicken reaches 165°F / 74°C by inserting a meat thermometer into the thickest part without touching bone. Serve hot over poutine or hot chicken.

Pro tip: A final simmer allows the flavours to meld together.

💡

Tips & Tricks

Use a whisk to ensure a smooth sauce.
For a richer flavour, use beef broth instead of water.
Adjust the seasoning to taste after simmering.
For a thicker sauce, let it simmer a bit longer.

Frequently Asked Questions

How do I make sauce à poutine?

To make a classic poutine sauce, start with a roux of butter and flour, gradually add beef broth, thicken with cornstarch, and season with Worcestershire and soy sauce.

What is the fastest way to make poutine sauce at home?

Use pre-made beef broth and cornstarch for quick thickening. The sauce can be ready in about 20 minutes.

Can I use chicken broth for poutine sauce?

Yes, chicken broth can be used as an alternative to beef broth for a lighter flavour.

What is the key to smooth sauce?

Whisk constantly while adding liquid to the roux and use a slurry of cornstarch to avoid lumps.

How long does the sauce last in the fridge?

The sauce can be stored in the refrigerator for up to three days. Reheat before serving.

Serving Suggestions

This brown sauce can be prepared in advance and stored in the refrigerator for up to three days, making it a convenient option for quick meals. Simply reheat it on the stove over low heat, stirring occasionally until warmed through. Pair this sauce with classic poutine for a taste of Québec or use it to add a savoury finish to a hot chicken sandwich. With its rich, comforting taste, this sauce is sure to become a staple in your kitchen.

Nutrition per serving

Calories

Protein

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