Poutine

Sauce

1. In a saucepan, bring the broth to a boil.
2. In another nonstick saucepan, heat the butter over medium heat and sauté the onion, stirring regularly, until golden.
3. Then add the garlic and sauté for 30 seconds, stirring constantly.
4. Then add the flour to the mixture of onion, garlic and butter, and stir over medium heat getting a light roux.
5. Slowly add the very hot broth to the roux while whisking and then add all the rest of the ingredients.
6. Whisk then reduce the mixture until obtaining a creamy consistency.
7. Taste and add salt, if necessary.
8. Turn off the heat, cover the sauce and keep it warm until the fries are done.

Fries

1. Cut the potatoes into ½ inch (1 cm) thick sticks.
2. Place the potato sticks in a large bowl and cover them completely with cold water and let them soak for 4 hours.
3. Drain the potatoes and dry them thoroughly with a cloth, then place them on absorbent paper to remove as much moisture as possible.
4. Pour a large bath of oil into a deep frying pan, pot or fryer and bring it to a temperature of 300 F (150°C).
5. Drop the potatoes into the oil and fry them for 5 to 8 minutes, or until the potatoes start to cook but are not golden yet.
6. Using a large slotted spoon, remove the potatoes from the oil and place in a large colander or on a wire rack.
7. Increase oil temperature to 365 F (185°C).
8. Once the oil is at this temperature, drop the potatoes back into the oil and fry them until golden brown.
9. Drain the fries, place them on absorbent paper and lightly salt them.

To serve

1. Pour a ladle of hot sauce into the dish and, using tongs, lightly toss the fries into the sauce.
2. Add more sauce, if needed, to coat the fries.
3. Add cheese curds and toss with the hot fries and gravy.
4. Add freshly ground pepper and serve immediately.