Canada's most popular street food, poutine is the quintessential Canadian dish, made with fries, gravy and cheese curds. The most popular variation in Montreal features crispy cheese curds and a special Quebecois sauce that gives your meal an extra kick. In just one taste, you can tell that these two ingredients are as close to magic as one can get.
From the word poutine, it is clear that this meal is a Quebec invention. Marie-Rose Dubuc, a descendant of two French colonizers, invented this dish in the late 1950s to use up old bread and cheese. She created it in her grandfather's restaurant in Sainte-Foy, Quebec.
Ms. Dubuc has been nicknamed the “Queen of Poutine,” as she is credited with creating the dish that became Canada’s national dish. Whatever you call it, this concoction is ubiquitous in Quebec and has been made famous in countless films and television shows.
Quebec poutine sauce is a sauce made from tomatoes, onions, spices and butter. The recipe for this sauce was invented in 1957 by the owner of the restaurant Le Lutin québécois. The recipe was distributed throughout the province and, in a few years, it became one of the most requested recipes in restaurants. Today it is available all over the world.
In this day and age, you can find abundant poutine recipes using different sauce ingredients. Among these new innovative recipes, we have maple poutine sauces in our gallery. This delicious maple sauce is very versatile and can be used in many recipes other than poutine. If you're looking for an original way to use it, try it on different foods like sandwiches, hot dogs or cheese curds. You can also serve it as is with garlic bread or even pasta.
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