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May 2, 2009 04:14 PM

whats in poutine sauce?

Long time lurker, first time poster.

My friend and I have been arguing what poutine sauce is based from. I say its meat specifically pork, my friend says that more and more places are switching to vegetable based sauce, and very few if any have meat sauce. I have never heard of that, and pork based sauce is a lot cheaper so I dont think Belle Province will be making the switch any time soon.

Any comments?

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  1. Most poutine sauces traditionally are chicken stock based from what I've seen. But more and more places are going the veg route. Most places also use a powder base these days.

    1. never pork (or beef). it's traditionally chicken, veal, or turkey stock.

      2 Replies
      1. re: goodhealthgourmet

        Gravy?! Heaven forfend.

        It was originally the *sauce brune* ladled over a *hot chicken*, a classic diner sandwich. Later purpose-built sauces are usually described as a chicken vélouté (flour-thickend chicken stock flavoured with onion and pepper). While there's no law against incorporating pork, beef, veal, turkey or, for that matter, emulsified foie gras into the sauce, they have no place in the traditional recipe.

        1. re: carswell

          yikes! sorry...that was a slip. i *meant* to say stock, but i accidentally typed gravy because my brain automatically went there after "turkey!"

      2. Actually the correct answer is: best not to wonder, just enjoy.

        1. The guys at Au Pied de Cochon uses a veal, pork and beef stock as the base for their poutine sauces, so i think it varies. But poultry-based stocks is what's used before they started being inventive with the sauce.