A Québécois classic: poutine! sauce
Step one
• 2 cups chicken stock • 1 tsp whole green peppercorns • 30g butter • 1 1/2 tbsp plain f lour • Sea salt
Place stock in a saucepan and bring to a boil. In a mortar & pestle, grind green peppercorns into a fine powder. In a small pan, combine the butter, flour and pepper powder and mix with a wooden spoon to create a pale roux. Whisk the roux into the stock and simmer for 30 - 40 minutes, skimming the surface occasionally. Strain the sauce through a sieve. Season with salt.
fries
• 1 litre vegetable oil • 4 large russet potatoes, peeled & cut into lengths to serve
• 3/4 cup fresh cheddar cheese curds • Sea salt
Step two
Heat vegetable oil in a large pot and when really hot carefully place 1/3 of the fries into the oil. Let bubble way until golden. Remove and drain on paper towel. Repeat with remaining fries. Allow oil to heat up again and repeat process to double fry, making them really crisp.
to serve
Place the fries on a board. Top with cheese curds and spoon over hot sauce. Allow to sit for 5 minutes or until cheese curds melt slightly. Sprinkle with sea salt. ~ Serves 2
a l it t l e r e l is h { 125 }