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Poutine Sauce


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Poutine Sauce


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Poutine Sauce


  • Ready Time : 0 min


1 pint


  • 1 pint chicken stock
  • 1/2 pint beef stock
  • 3 tablespoons flour
  • 3 tablespoons good quality cooking oil
  • Fresh cracked black pepper
  • Optional: Ketchup to taste
  • Apple Cider Vinegar to taste
  • Kitchen Bouquet for color


Combine cooking oil with flour.

In a frying pan, or saucepan, cook the flour and fat over medium heat stirring frequently with a heatproof spatula or a spoon.

When the roux reaches a rich brown color and smells nutty you can begin to slowly add the stock, about a cup at a time whisking constantly to avoid lumps.

Once you have all the stock incorporated it should be quite loose. Cook the mixture at medium low until it reduces by approximately on third.

If you want a thicker sauce use more roux. I would not cook it down further as the boxed stocks are very high in salt and the concentrated mixture can be overwhelmingly salty.

If not using the sauce immediately cover with a disc of cling wrap or parchment paper to prevent a scum from forming on top of the sauce.

About Rabbi Mordechai Rackover


Mordechai (Michael) Rackover is a husband, a father and an orthodox rabbi serving as a chaplain at a major U.S. university. He also loves to cook. In his posts he tries to express some of his love, while sharing the occasional moment of creativity that he might be blessed with. He also writes about food, food culture, as well as the spiritual and physical impact of some of our habits and mania. As a man and a rabbi he hopes to show that a man’s place is in the kitchen and that as a role model and caregiver, to his children, his spouse, his students, and himself, he takes that place with responsibility and love. He blogs at FrumFoodie.com

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