Juliette Carr responds: Definitely wash and chop the burdock--don't peel it. You can grate it if you want but it will take...
Poutine Gravies—Classique Gravy
- Ready in: 20 minutes prep; 20 minutes on stove
- Serves: 4
- Complexity: very easy
My husband says that his family’s restaurant uses a different ratio of beef to chicken stock “than everyone else,” but he won’t tell me the ratio. I guessed. Feel free to do your own guessing, too. Most answers aren’t wrong.
- 1/4 cup butter
- 1/4 cup flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3/4 cups beef stock
- 3/4 cup chicken stock
- 1 tablespoon white vinegar
Combine the beef stock, chicken stock, and vinegar in a bowl and set aside. Melt the butter in a medium pan over medium heat. Whisk in the flour, onion powder, and garlic powder with a fork and keep stirring until there are no lumps and it starts to dry out. Slowly add broth mixture, one splash at a time, incorporating it into the flour mixture, taking care to whisk out any lumps. Once the mixture becomes loose, whisk in the rest of the broth and add salt and pepper to taste.