Butter: Use unsalted butter so you can control the amount of salt in the gravy.
All-purpose flour: Equal parts flour and butter are combined to create a roux. This is what makes the gravy so thick and creamy!
Beef broth: Use reduced sodium beef broth to prevent an overly salty gravy.
Chicken broth: Is often used in combination with beef broth to lighten the gravy and give it more dimension. If you would like a “beefier” gravy, feel free to use all beef broth. Alternatively, if you would like a lighter gravy, swap some of the beef broth for chicken broth.
Beef bouillon: intensifies the flavor of the gravy. You can use granulatedbeef bouillon, bouillon cubes or better than bouillon. If using cubes, you will need one cube that you smash before adding to the gravy – don’t dissolve it in water first.
Cornstarch: Thickens up the gravy. Whisk it in thoroughly so there are no clumps!
Ketchup, cider vinegar and Worcestershire sauce: add a tangy dimension to the gravy characteristic of Canadian poutine. Add more or less to taste.
Spices: The poutine gravy is flavored with a mixture of onion powder, garlic powder, dried parsley, paprika, oregano, and thyme.
