Perfect gravy isn't hard. There are actually two ways to achieve perfect gravy. The first method, and the one I use for poutine goes like this:
Obtain 2 cups of your favorite broth, be it chicken, turkey, beef, pork, or moose (I made my last poutine with moose
). Put it a pot and get it hot.
While the broth is heating, add 2 tbs. salted butter to a pan, and melt over low heat. When it is melted, add 2 tbs. flour to the pan and stir until everything is combined, no lumps. This is called a roux, for any that don't already know this. Let this mixture brown lightly. Now, add a ladle-full of broth to the roux and stir until the liquid is completely absorbed into the roux. It should be thick. Continue adding broth to the roux until it is smooth and creamy, yet thick enough to coat a spoon. If made with chicken, veal, or pork broth, this is called a Veloute'. Most of us just call it gravy.
Remove from the heat. Serve over those crispy french-fries and cheddar cheese curds.
2nd Gravy technique:
Heat 2 cups of broth or stock until boiling. While its heating up, mix 2 tbs. cornstarch with 4 tbs. of cold water. Stir until it's smooth. This is called a slurry. When the broth is boiling, pour the slurry into the pan and stir. The gravy will thicken nicely. If you need to make it thicker, make more slurry and stir it into the gravy. Serve over whatever you need to serve gravy over.
Crispy home-made french fries:
Bring three cups of water to a boil.
Start with long, russet potatoes. Wash them, then peel them if you don't want' the skins on. Slice into three slices, lengthwise. Turn them so the slices are parallel to the cutting board. Slice lengthwise into three pieces again. Now place the potatoes into the boiling water and boil for seven minutes.
While the spuds are boiling, heat 3 to 4 inches of cooking oil to 370 F.
After the seven minutes have passed, remove the potatoes from the hot water, and place on a rack to dry for a minute or so. Now, carefully immerse the fries into the hot oil and cook until lightly browned. When done, remove from the oil and drain on paper towels. Place onto a plate, top with cheese curds, then gravy. Now you have poutine.
Seeeeeeeya; Chief Longwind of the North