FoodBanter.com - View Single Post - Quebec-style "BBQ" sauce (St Hugert or Chalet versions)

__ Stu __

On Sat, 28 Nov 2009 19:05:30 +0000 (UTC), (Steve Pope)
wrote:

-->SaPeIsMa > wrote:
-->
-->>I have been trying to find a recipe for their BBQ sauces
-->>It should be noted that these sauces are nothing like the US BBQ sauces
-->>since they do NOT use a tomato base for them
-->>They are really a light-brown, peppery/savory sauce
-->
-->Are they in the direction of a gravy?
-->
-->Steve

Velouté sauce

If you'd like a poutine sauce where you have a little more control over what
comes out, here's a basic sauce which you can use as a base. While you could
use it for a poutine sauce as described, you should at least add salt and
pepper to taste.

1 quart stock: chicken or veal
2 ounces flour
2 ounces butter or oil
Bring the stock to a boil in a saucepan.

Combine the fat and flour, cook over high heat, stirring until you have a pale
roux (2-3 minutes).

Whip the roux into the stock. Simmer (30-40 min), skimming the surface every
5-10 minutes. Strain the sauce through a chinois or strainer lined with
cheesecloth. Salt and pepper to taste.

The above is the recipe for the Velouté sauce, which is the base for the
poutine sauce. To make it into a poutine sauce, reduce it by a factor of 2-4
over medium heat. You can also try one of the following modifications:

Modifications :

Add 2 Tsp of pepper to the roux before adding to the stock, for an
extra-peppery sauce. Floor-sweeping pepper (the kind sold pre-ground, in bulk)
is preferred by classicists.
Add 2 Tsp of fresh ground green peppercorns to the stock while reducing.
Prior to adding the stock, dice 1 small sweet onion into the saucepan, add 2
TBsps of balsamic vinegar, and reduce.

Enjoy