Homemade Poutine Recipe with Cheese Curds, Double-Fried Fries and Thick Maple Brown Gravy
There’s nothing more comforting than a steaming bowl of authentic Québec poutine — golden fries, squeaky cheese curds, and a rich maple brown gravy poured hot on top. This updated version of my original YouTube recipe shows you how to make real Canadian poutine at home, with an easy maple–vinegar gastrique that balances sweetness and acidity like in Québec diners. The sauce can be reduced for a thicker texture or thickened with a touch more roux, and for busy cooks, there’s even a store-bought broth option that still gives deep, restaurant-style flavor. Whether you’re in Montreal or Manhattan, this step-by-step poutine recipe delivers the crispy fries, squeaky curds, and silky gravy that make Canada’s most famous dish unforgettable.
Poutine gravy is basically three things:
- a good brown base (homemade stock or fortified store-bought),
- a gastrique (sweet + acid) to wake it up,
- enough thickening so it clings to the fries.
Why You’ll Love This Poutine
- Restaurant-style gravy: the maple–red wine vinegar gastrique gives that slightly sweet, tangy, very Québec flavor.
- Adjustable thickness: readers can either reduce the sauce longer or add more roux/cornstarch to get the thickness they like (thin canteen style vs. thick casse-croûte style).
- Two methods: full bones-and-vegetables version or store-bought broth version when you don’t have 4 hours.
- Squeaky curds + hot fries: when you pour the gravy, they just start to soften — exactly what people search for.
- Based on the video, but updated: we mention you refined the quantities after publication.
Authentic Belgian Fries (Frites) Recipe: https://www.micheldumas.com/en/authentic-belgian-fries-frites-recipe/
Ingredients
A. Brown Base (from scratch)
- 3 lb / 1.4kg chicken carcasses (or wings/backs)
- 2 onions, quartered
- 2 carrots, roughly chopped
- 3 garlic cloves, crushed
- 1 tbsp tomato paste
- 1 bay leaf, 1 sprig thyme, a few parsley stems
- 4–5 cups / 1–1.2L water, just to cover
- Salt, black pepper
B. Maple–Vinegar Gastrique
- 3 tbsp pure maple syrup
- 1½ tbsp red wine vinegar
- 1 shallot, finely minced
- 1 tsp Worcestershire or soy sauce (optional but makes it taste “pro”)
C. Thickening (choose one)
- 4 tbsp cornstarch mixed with 4 tbsp cold water
or - 3 tbsp butter + 3 tbsp flour cooked into a blond roux
(for people who want to learn thickening, link to your beurre manié: https://www.micheldumas.com/en/beurre-manie-recipe/)
D. Fries & Assembly
- 2.2 lb / 1kg russet potatoes, cut into fries
- 10.5 oz / 300g cheese curds
- Frying oil
Store-Bought Broth Shortcut
Not everybody will make stock. Add this paragraph in the post:
If you’re in a rush, use 1.5L (6 cups) low-sodium beef or chicken broth. Simmer it 20–25 minutes with 1 onion, 1 carrot, 1 garlic clove, 1 bay leaf and 1 tbsp tomato paste to “fake” the roasted flavor. Strain, then continue with the gastrique and thickening exactly like below. Because store-bought broth is thinner, start with less liquid or add a bit more roux to reach your preferred thickness.
Step-by-Step
1. Roast for Flavor
- Preheat oven to 400°F (200°C).
- Place chicken bones, onions, carrots, garlic on a tray, brush with a bit of oil.
- Roast 30–35 minutes, turning once, until everything is well browned — this is what gives the sauce color.
2. Build the Brown Stock
- Transfer everything to a pot.
- Deglaze the tray with a bit of water and pour into the pot.
- Add tomato paste, herbs, and enough water to barely cover.
- Bring to a boil, skim, then simmer 3–4 hours uncovered.
- Strain. You should have about 1–1.2L of rich stock.
3. Make the Maple Gastrique
- In a small pan, sweat the shallot in a drop of oil until translucent.
- Add 3 tbsp maple syrup; let it bubble and lightly caramelize.
- Deglaze with 1½ tbsp red wine vinegar; reduce almost to dry.
- Strain the gastrique to remove the shallots, keeping only the smooth syrupy liquid.
- Add this liquid to the strained stock, whisking to combine.
- Taste: you should feel sweet → acidic → savory in that order. If not, adjust with a splash more vinegar or a pinch of salt.
4. Thicken — and Make It Adjustable
- Bring the sauce back to a simmer.
- Whisk in your cornstarch slurry or your roux, a little at a time.
- Cook 3–4 minutes to remove the raw taste.
- If you like your poutine sauce thicker, reduce the sauce longer on low heat, or whisk in another spoon of roux/slurry until it coats the spoon.
5. Finish Like a Restaurant
- Add 1 tsp Worcestershire or soy for umami.
- Whisk in a small knob of cold butter for shine.
- Adjust salt and pepper.
6. Fries
- Fries: https://www.micheldumas.com/en/authentic-belgian-fries-frites-recipe/
- Double-fry method: 300°F (150°C) to cook, rest, then 375°F (190°C) to crisp.
- Don’t salt too much — the sauce is seasoned.
7. Assemble
Hot fries → cheese curds → ladle of hot gravy.
Substitutions
- Bones: turkey or roasted chicken carcass works.
- Maple syrup: light brown sugar + 1 tsp maple extract.
- Vinegar: cider vinegar or sherry vinegar.
- Curds: if you can’t find cheese curds, use diced low-moisture mozzarella, but tell the reader it won’t squeak.
- Fries: https://www.micheldumas.com/en/authentic-belgian-fries-frites-recipe/
FAQ
Can I make the sauce ahead?
Yes, 3 days in the fridge. Reheat gently and thin with a splash of broth.
My sauce got too thick. What now?
Add warm broth or even warm water, whisk, and re-season.
It tastes too sweet.
Add ½ tsp Dijon or a splash more vinegar.
It tastes flat.
Add salt, pepper, and a few drops of Worcestershire.
What to Serve with This Poutine
- Québec Cabbage Salad for contrast: https://www.micheldumas.com/en/traditional-quebec-cabbage-salad-recipe/
- Authentic Belgian Fries (for technique): https://www.micheldumas.com/en/authentic-belgian-fries-frites-recipe/
- Homemade Mayonnaise (for dipping fries): https://www.micheldumas.com/en/homemade-mayonnaise-recipe-easy-failproof/
- San Sebastian Basque Cheesecake for dessert: https://www.micheldumas.com/en/san-sebastian-basque-burnt-cheesecake/
- Chicken recipes to cross-link: https://www.micheldumas.com/en/easy-chicken-chow-mein-recipe/
- Beurre manié for thickening: https://www.micheldumas.com/en/beurre-manie-recipe/
Homemade Poutine Recipe with Cheese Curds, Double-Fried Fries and Thick Maple Brown Gravy
There’s nothing more comforting than a steaming bowl of authentic Québec poutine — golden fries, squeaky cheese curds, and a rich maple brown gravy poured hot on top. This updated version of my original YouTube recipe shows you how to make real Canadian poutine at home, with an easy maple–vinegar gastrique that balances sweetness and acidity like in Québec diners. The sauce can be reduced for a thicker texture or thickened with a touch more roux, and for busy cooks, there’s even a store-bought broth option that still gives deep, restaurant-style flavor. Whether you’re in Montreal or Manhattan, this step-by-step poutine recipe delivers the crispy fries, squeaky curds, and silky gravy that make Canada’s most famous dish unforgettable.
Ingredients
Brown Base (from scratch)
- 3 lb / 1.4kg chicken carcasses or wings/backs
- 2 onions quartered
- 2 carrots roughly chopped
- 3 garlic cloves crushed
- 1 tbsp tomato paste
- 1 bay leaf 1 sprig thyme, a few parsley stems
- 4 –5 cups / 1–1.2L water just to cover
- Salt black pepper
Maple–Vinegar Gastrique
- 3 tbsp pure maple syrup
- 1½ tbsp red wine vinegar
- 1 shallot finely minced
- 1 tsp Worcestershire or soy sauce optional but makes it taste “pro”
Thickening (choose one)
- 4 tbsp cornstarch mixed with 4 tbsp cold water
- or
- 3 tbsp butter + 3 tbsp flour cooked into a blond roux
Fries & Assembly
- 2.2 lb / 1kg russet potatoes cut into fries
- 10.5 oz / 300g cheese curds
Frying oil
- Not everybody will make stock. Add this paragraph in the post:
If you’re in a rush, use 1.5L (6 cups) low-sodium beef or chicken broth. Simmer it 20–25 minutes with 1 onion, 1 carrot, 1 garlic clove, 1 bay leaf and 1 tbsp tomato paste to “fake” the roasted flavor. Strain, then continue with the gastrique and thickening exactly like below. Because store-bought broth is thinner, start with less liquid or add a bit more roux to reach your preferred thickness.
Instructions
Roast for Flavor
- Preheat oven to 400°F (200°C).
- Place chicken bones, onions, carrots, garlic on a tray, brush with a bit of oil.
- Roast 30–35 minutes, turning once, until everything is well browned — this is what gives the sauce color.
Build the Brown Stock
- Transfer everything to a pot.
- Deglaze the tray with a bit of water and pour into the pot.
- Add tomato paste, herbs, and enough water to barely cover.
- Bring to a boil, skim, then simmer 3–4 hours uncovered.
- Strain. You should have about 1–1.2L of rich stock.
Make the Maple Gastrique
- In a small pan, sweat the shallot in a drop of oil until translucent.
- Add 3 tbsp maple syrup; let it bubble and lightly caramelize.
- Deglaze with 1½ tbsp red wine vinegar; reduce almost to dry.
- Strain the gastrique to remove the shallots, keeping only the smooth syrupy liquid.
- Add this liquid to the strained stock, whisking to combine.
- Taste: you should feel sweet → acidic → savory in that order. If not, adjust with a splash more vinegar or a pinch of salt.
Thicken — and Make It Adjustable
- Bring the sauce back to a simmer.
- Whisk in your cornstarch slurry or your roux, a little at a time.
- Cook 3–4 minutes to remove the raw taste.
- If you like your poutine sauce thicker, reduce the sauce longer on low heat, or whisk in another spoon of roux/slurry until it coats the spoon.
Finish Like a Restaurant
- Add 1 tsp Worcestershire or soy for umami.
- Whisk in a small knob of cold butter for shine.
- Adjust salt and pepper.
Fries
- Fries: https://www.micheldumas.com/en/authentic-belgian-fries-frites-recipe/
- Double-fry method: 300°F (150°C) to cook, rest, then 375°F (190°C) to crisp.
- Don’t salt too much — the sauce is seasoned.
Assemble
- Hot fries → cheese curds → ladle of hot gravy.
Video
Notes
Substitutions
- Bones: turkey or roasted chicken carcass works.
- Maple syrup: light brown sugar + 1 tsp maple extract.
- Vinegar: cider vinegar or sherry vinegar.
- Curds: if you can’t find cheese curds, use diced low-moisture mozzarella, but tell the reader it won’t squeak.
- Fries: https://www.micheldumas.com/en/authentic-belgian-fries-frites-recipe/
FAQ
Can I make the sauce ahead?Yes, 3 days in the fridge. Reheat gently and thin with a splash of broth. My sauce got too thick. What now?
Add warm broth or even warm water, whisk, and re-season. It tastes too sweet.
Add ½ tsp Dijon or a splash more vinegar. It tastes flat.
Add salt, pepper, and a few drops of Worcestershire.
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