"__ Stu __" > wrote in message
news
> -->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

>
>
> 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.
>

Thanks
I will try this and compare when I use up my last packets of St Hubert BBQ
sauce, that I bought on my last trip to Montreal

I was hoping to come up with a dry mix where you only need to add water and
bring to a boil.
But I guess that's for later.