In a whirlwind of crispy leaves and late-season warm breezes, fall passed us by and suddenly Thanksgiving is upon us.
While we’ll miss sitting out on our cute little restaurant patio with all of you, we have to say that we’re excited to share something else with our poutine family…GRAVY!
Yes, the savory, delicious stuff that can make or break your Thanksgiving-dream-dinner just happens to be our specialty here at Petit Poutinerie. So of course we had to have a holiday gravy sale!
As we do each year, we’re stocking take-home quarts of our vegan “poultry-style” gravy (gluten & dairy free), as well as our classic beef gravy (also gluten free). Liz and Ronnie have spent years perfecting these recipes, and we really love the opportunity to be a part of your Thanksgiving dinner celebration!
While we can’t give away too many secrets, we can tell you that all of our gravies start with a simple roux (butter and flour cooked together to thicken the gravy) and a savory broth base. We slowly simmer it down to create a gravy that complements all kinds of dishes – whether meat or veggie based. It’s a gravy you can pour over your whole dang plate!
All of our gravies start with a simple roux (butter and flour cooked together to thicken the gravy) and a savory broth base. We slowly simmer it down to create a gravy that complements all kinds of dishes.
One of the great things about our gravy is it won’t clump, and it re-heats and freezes beautifully. To enjoy- just pull from the freezer and reheat.