Name: Poutine Hollandaise Sauce: The Ultimate Guide to a Decadent Dish
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 4-6 servings
Ingredients: 4 large russet potatoes, peeled and cut into ½-inch thick fries; Vegetable oil, for frying (about 6-8 cups); Salt, to taste; 1 pound fresh cheese curds (squeaky cheese is best!); 6 large egg yolks; 1 tablespoon lemon juice, freshly squeezed; 1 tablespoon water; ½ teaspoon salt; Pinch of cayenne pepper (optional); 1 cup (2 sticks) unsalted butter, melted and hot; 2 tablespoons butter; 2 tablespoons all-purpose flour; 2 cups beef broth (or chicken broth); 1 tablespoon Worcestershire sauce; ½ teaspoon onion powder; ¼ teaspoon garlic powder; Salt and pepper to taste

Poutine Hollandaise Sauce: Prepare to experience a culinary revelation! Imagine the comforting, savory goodness of classic poutine elevated to a whole new level of decadence. We’re talking crispy, golden fries, squeaky cheese curds, and a luscious, tangy Hollandaise sauce that will redefine your definition of comfort food. This isn’t just poutine; it’s an experience.

While poutine itself hails from Quebec, Canada, and has become a national treasure, the addition of Hollandaise sauce brings a touch of French elegance to this traditionally rustic dish. Hollandaise, a classic emulsion of egg yolks, butter, and lemon juice, is known for its rich and velvety texture. Its origins trace back to France, where it has been a staple of fine dining for centuries. Combining these two culinary worlds creates a symphony of flavors and textures that is both familiar and exciting.

People adore poutine for its satisfying combination of textures and flavors: the salty fries, the chewy cheese curds, and the savory gravy. But let’s be honest, sometimes we crave something a little extra, a little more luxurious. That’s where Poutine Hollandaise Sauce comes in. The creamy, tangy Hollandaise adds a layer of richness that complements the other ingredients perfectly. It’s the perfect dish for a special occasion, a cozy night in, or simply when you want to treat yourself to something truly unforgettable. Trust me, once you try this, you’ll never look at poutine the same way again!

Ingredients:

For the Fries:

4 large russet potatoes, peeled and cut into ½-inch thick fries
Vegetable oil, for frying (about 6-8 cups)
Salt, to taste

For the Cheese Curds:

1 pound fresh cheese curds (squeaky cheese is best!)

For the Hollandaise Sauce:

6 large egg yolks
1 tablespoon lemon juice, freshly squeezed
1 tablespoon water
½ teaspoon salt
Pinch of cayenne pepper (optional)
1 cup (2 sticks) unsalted butter, melted and hot
For the Gravy (Optional, but recommended for a richer flavor):

2 tablespoons butter
2 tablespoons all-purpose flour
2 cups beef broth (or chicken broth)
1 tablespoon Worcestershire sauce
½ teaspoon onion powder
¼ teaspoon garlic powder
Salt and pepper to taste

Preparing the Fries:

Soak the Fries: After cutting the potatoes into fries, place them in a large bowl filled with cold water. Let them soak for at least 30 minutes, or up to 2 hours. This helps remove excess starch, resulting in crispier fries. Drain the fries thoroughly and pat them dry with paper towels before frying. This step is crucial for achieving that perfect golden-brown exterior.
First Fry (Blanching): Heat about 3 inches of vegetable oil in a large, heavy-bottomed pot or deep fryer to 325°F (160°C). Carefully add the fries in batches, making sure not to overcrowd the pot. Fry for about 5-7 minutes, or until the fries are slightly softened but not browned. Remove the fries with a slotted spoon and place them on a wire rack lined with paper towels to drain. Let them cool completely. This first fry cooks the inside of the fries.
Second Fry (Crisping): Increase the oil temperature to 375°F (190°C). Again, working in batches, fry the fries for another 2-3 minutes, or until they are golden brown and crispy. Remove the fries with a slotted spoon and place them back on the wire rack lined with paper towels. Season immediately with salt to taste. The second fry gives the fries their signature crispiness.

Making the Hollandaise Sauce:

Prepare the Double Boiler (or Heatproof Bowl): The key to a perfect hollandaise is gentle heat. You can use a double boiler, or create one by placing a heatproof bowl over a saucepan filled with about an inch of simmering water. Make sure the bottom of the bowl doesn’t touch the water.
Whisk the Egg Yolks: In the double boiler or heatproof bowl, combine the egg yolks, lemon juice, water, salt, and cayenne pepper (if using). Whisk vigorously until the mixture is pale yellow and slightly thickened. This usually takes about 2-3 minutes.
Slowly Add the Butter: This is the most important step! Gradually drizzle the hot, melted butter into the egg yolk mixture, whisking constantly and rapidly. Add the butter in a slow, steady stream. If you add it too quickly, the sauce will likely curdle. Continue whisking until the sauce is thick, smooth, and emulsified. The sauce should coat the back of a spoon.
Adjust Seasoning: Taste the hollandaise sauce and adjust the seasoning as needed. You might want to add a little more lemon juice for tanginess or a pinch more salt.
Keep Warm (Carefully!): Hollandaise sauce is delicate and can easily break if it gets too hot or too cold. If you’re not using it immediately, keep it warm by placing the bowl over the simmering water (but remove it from the heat) and whisking occasionally. Don’t let it sit for too long, as it can still separate. If the sauce becomes too thick, whisk in a teaspoon of warm water at a time until it reaches the desired consistency. If the sauce curdles, try whisking in a tablespoon of cold water. Sometimes this can bring it back together.

Preparing the Gravy (Optional):

Make a Roux: In a saucepan over medium heat, melt the butter. Add the flour and whisk constantly for 1-2 minutes, until the mixture forms a smooth paste (a roux). This will help thicken the gravy.
Add the Broth: Gradually whisk in the beef broth (or chicken broth), making sure to break up any lumps. Continue whisking until the mixture is smooth.
Simmer and Thicken: Bring the gravy to a simmer and cook for about 5-7 minutes, or until it has thickened to your desired consistency. Stir occasionally to prevent sticking.
Add Seasonings: Stir in the Worcestershire sauce, onion powder, and garlic powder. Season with salt and pepper to taste.
Keep Warm: Keep the gravy warm over low heat until ready to assemble the poutine.

Assembling the Poutine Hollandaise:

Arrange the Fries: Place a generous portion of the freshly fried fries in a bowl or on a plate.
Add the Cheese Curds: Scatter the cheese curds over the hot fries. The heat from the fries will start to melt the curds slightly, giving them that wonderful, gooey texture.
Drizzle with Hollandaise Sauce: Generously drizzle the warm hollandaise sauce over the fries and cheese curds. Make sure to get some sauce on every bite!
Add Gravy (Optional): If you’re using gravy, drizzle it over the hollandaise sauce. The combination of the creamy hollandaise and savory gravy is truly decadent.
Serve Immediately: Poutine is best enjoyed immediately while the fries are hot, the cheese curds are melty, and the hollandaise sauce is warm and luscious. Don’t let it sit for too long, or the fries will get soggy.

Tips for the Best Poutine Hollandaise:

Use High-Quality Ingredients: The better the ingredients, the better the poutine will taste. Use fresh cheese curds, good quality potatoes, and real butter for the hollandaise sauce.
Don’t Overcrowd the Fryer: Frying the fries in batches ensures that the oil temperature doesn’t drop too much, which can result in soggy fries.
Keep the Hollandaise Warm: Hollandaise sauce is delicate and can easily break if it gets too cold. Keep it warm over simmering water until ready to use.
Adjust the Seasoning: Taste everything as you go and adjust the seasoning to your liking.
Get Creative with Toppings: While this recipe is for a classic Poutine Hollandaise, feel free to get creative with toppings. You could add crispy bacon, pulled pork, or even a fried egg.

Troubleshooting Hollandaise Sauce:

Sauce is Too Thin: If your hollandaise sauce is too thin, you can try whisking it over low heat for a few seconds to help it thicken. Be careful not to overcook it.
Sauce is Too Thick: If your hollandaise sauce is too thick, whisk in a teaspoon of warm water at a time until it reaches the desired consistency.
Sauce Curdled: If your hollandaise sauce curdles, try whisking in a tablespoon of cold water. Sometimes this can bring it back together. If that doesn’t work, you can try starting over with a fresh egg yolk and slowly whisking in the curdled sauce.

Variations:

Spicy Poutine Hollandaise: Add a pinch of cayenne pepper or a dash of hot sauce to the hollandaise sauce for a spicy kick.
Garlic Poutine Hollandaise: Add a clove of minced garlic to the hollandaise sauce for a garlicky flavor.
Vegetarian Poutine Hollandaise: Use vegetable broth for the gravy and omit any meat toppings.

This Poutine Hollandaise recipe is a delicious and indulgent twist on a classic Canadian dish. The creamy hollandaise sauce adds a rich and luxurious flavor that perfectly complements the crispy fries and squeaky cheese curds. Enjoy!

Conclusion:

This isn’t just poutine; it’s a culinary experience. The richness of the Hollandaise, perfectly complementing the crispy fries and squeaky cheese curds, elevates this classic comfort food to a whole new level. Trust me, once you’ve tasted Poutine Hollandaise Sauce, you’ll never look at regular gravy the same way again. The tangy lemon notes in the sauce cut through the richness beautifully, creating a balanced and utterly addictive dish.

But why is this recipe a must-try? It’s simple: it’s unexpected, it’s decadent, and it’s surprisingly easy to make. You don’t need to be a professional chef to whip up this masterpiece. The Hollandaise, often perceived as intimidating, becomes approachable with our step-by-step instructions. Plus, the combination of textures and flavors is simply divine. The crispy fries, the melty cheese, and the velvety sauce create a symphony in your mouth that will leave you wanting more.

Looking for serving suggestions? This Poutine Hollandaise Sauce is fantastic as a main course, especially on a chilly evening. It’s also a crowd-pleasing appetizer for parties or game nights. For a heartier meal, consider adding some grilled chicken or pulled pork on top. The possibilities are endless!

And speaking of possibilities, let’s talk variations. Feeling adventurous? Try adding a pinch of cayenne pepper to the Hollandaise for a spicy kick. Or, incorporate some chopped fresh herbs like chives or parsley for a burst of freshness. You could even experiment with different cheeses. Gruyere or Emmental would add a nutty, sophisticated flavor. For a vegetarian option, use vegetable broth instead of chicken broth in the Hollandaise. You can also add some sauteed mushrooms or roasted vegetables to the poutine for extra flavor and nutrients.

Don’t be afraid to get creative and make this recipe your own! That’s the beauty of cooking, after all. It’s about experimenting, having fun, and creating something delicious that you and your loved ones will enjoy.

Ready to embark on this culinary adventure?

I urge you to give this Poutine Hollandaise Sauce recipe a try. I promise you won’t be disappointed. It’s a guaranteed crowd-pleaser that will impress your friends and family. And who knows, it might just become your new favorite comfort food.

Once you’ve made it, I’d love to hear about your experience! Did you make any modifications? Did you add any special ingredients? What did your family and friends think? Share your photos and stories in the comments below. I’m always eager to see your creations and learn from your experiences. Let’s build a community of poutine lovers and share our passion for this delicious dish! So go ahead, grab your ingredients, and get cooking! You’re just a few steps away from experiencing the magic of Poutine Hollandaise Sauce. Happy cooking!