Gravy vs. Poutine — What's the Difference?
By Tayyaba Rehman & Maham Liaqat — Updated on May 7, 2024
Gravy is a seasoned sauce made from meat drippings and thickened with flour, ideal for enhancing dishes like mashed potatoes. Poutine, a Canadian dish, combines fries, cheese curds, and gravy into a hearty snack.
Difference Between Gravy and Poutine
Table of Contents
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Key Differences
Gravy is typically a sauce made from the juices of cooked meat and thickened with ingredients like flour or cornstarch, often served as a condiment to complement various dishes. Poutine, on the other hand, uses gravy as a crucial component, drizzling it over crispy fries and fresh cheese curds to create a unique and savory comfort food.
The preparation of gravy involves simmering meat juices and adding thickeners to achieve a smooth consistency, aiming to enrich and moisten other foods. Whereas, poutine builds upon the foundation of fried potatoes, layering them with cheese curds before topping with hot gravy, which partially melts the cheese, adding a textural complexity.
Gravy can vary widely in flavor depending on the type of meat used, the seasonings, and the specific method of preparation, offering a versatile accompaniment to many traditional dishes. Poutine, however, is distinctly characterized by its combination of specific ingredients that together define this popular Canadian dish, leaving less room for variation in its traditional form.
While gravy is often a side or an addition to meals like roasted meats, poultry, and potatoes, enhancing flavor and moisture, poutine stands as a standalone dish, often consumed as a hearty snack or a casual meal in Canada, embodying a significant aspect of Canadian culinary culture.
Gravy's versatility allows it to be adapted for vegetarian and vegan diets by substituting meat juices with vegetable broths or stocks. Poutine traditionally relies on the savory taste of gravy made from meat drippings, although vegetarian versions are now more commonly available to cater to a broader audience.
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Comparison Chart
Definition
Sauce made from meat drippings, thickened
Dish of fries, cheese curds, and gravy
Main Ingredients
Meat drippings, flour, seasonings
Fries, cheese curds, gravy
Origin
Various, widely used globally
Canada, specifically Quebec
Dish Type
Condiment/side
Main or snack
Variability
High, adaptable to many dishes
Lower, defined by key ingredients
Compare with Definitions
Gravy
Versatile in its flavorings, accommodating various herbs and spices.
She added a hint of sage to the gravy, which complemented the pork chops beautifully.
Poutine
The quality of the cheese curds is pivotal; they must be fresh and squeaky.
The cheese curds in the poutine squeaked with each bite, a sign of their freshness.
Gravy
Often used to enhance the flavor of mashed potatoes and stuffing.
He smothered his mashed potatoes in homemade gravy.
Poutine
Variations include adding bacon, pulled pork, or other toppings.
The gourmet poutine featured smoked pulled pork and a sprinkle of green onions.
Gravy
A sauce made by thickening and seasoning the juices obtained from cooking meats.
She served a rich gravy alongside the roasted chicken.
Poutine
A Canadian dish combining fries, cheese curds, and gravy.
They ordered poutine at the Montreal diner, enjoying the blend of textures.
Gravy
Available in both meat-based and vegetarian versions.
The vegetarian gravy used mushroom stock as a base, providing a rich umami flavor.
Poutine
Typically enjoyed as a hearty snack or casual meal.
After the hockey game, they grabbed a quick poutine to eat on the way home.
Gravy
Can be made with a roux base or simply thickened with cornstarch.
For the Thanksgiving dinner, she prepared a smooth gravy from the turkey drippings.
Poutine
Originated in Quebec and considered a comfort food.
On cold nights, poutine is a popular choice in Canadian eateries.
Gravy
Gravy is a sauce, often made from the juices of meats that run naturally during cooking and often thickened with wheat flour or corn starch for added texture. The gravy may be further coloured and flavored with gravy salt (a simple mix of salt and caramel food colouring) or gravy browning (gravy salt dissolved in water) or ready-made cubes and powders can be used as a substitute for natural meat or vegetable extracts.
Poutine
Poutine (Quebec French: [put͡sɪn] (listen)) is a dish of french fries and cheese curds topped with a brown gravy. It emerged in Quebec, in the late 1950s in the Centre-du-Québec region, though its exact origins are uncertain and there are several competing claims regarding its invention.
Gravy
The juices that drip from cooking meat.
Poutine
A dish of Québécois origin consisting of French fries topped with cheese curds and gravy.
Gravy
A sauce made by thickening and seasoning these juices.
Poutine
(Canada) A dish consisting of french fries topped with cheese curds and gravy, eaten primarily in Canada
Jean made an eight-hour trip across the border into Quebec just to satisfy his craving for poutine.
Gravy
Money, profit, or benefit easily or illicitly gained.
Poutine
(Canada) Any of a number of variations on the basic poutine dish.
In Italian poutine, gravy is replaced with spaghetti sauce.
Gravy
Payment or benefit in excess of what is expected or required.
Gravy
A thick sauce made from the fat or juices that come out from meat or vegetables as they are being cooked.
Gravy
A dark savoury sauce prepared from stock and usually meat juices; brown gravy.
A roast dinner isn't complete without gravy.
Gravy
(Southern US) A pale sauce prepared from a roux with meat fat; a type of béchamel sauce.
There are few foods more Southern than biscuits and gravy.
Gravy
Sauce used for pasta.
Gravy
Curry sauce.
Gravy
Unearned gain.
Gravy
Extra benefit.
The first thousand tickets and the concessions cover the venue and the band. The rest is gravy.
Gravy
To make gravy.
Gravy
The juice or other liquid matter that drips from flesh in cooking, made into a dressing for the food when served up.
Gravy
Liquid dressing for meat, fish, vegetables, etc.
Gravy
Basically the juices that drip from cooking meats
Gravy
A sudden happening that brings good fortune (as a sudden opportunity to make money);
The demand for testing has created a boom for those unregulated laboratories where boxes of specimen jars are processed lik an assembly line
Common Curiosities
What makes poutine unique compared to other fries-based dishes?
Poutine is unique due to its specific combination of crispy fries, soft, squeaky cheese curds, and warm, savory gravy.
Can poutine be considered a meal?
Yes, poutine is often consumed as a casual meal or hearty snack, particularly in Canada where it originated.
What types of cheese are used in poutine?
Traditional poutine uses fresh cheese curds, which are soft, mild, and should have a slight "squeak" when eaten.
Is gravy served hot or cold?
Gravy is usually served hot to enhance its flavor and texture, and to help it blend better with the food it accompanies.
How important is the consistency of gravy in dishes?
The consistency of gravy is crucial; it should be thick enough to coat and adhere to other foods, enhancing flavors without overwhelming them.
Can poutine be made with different types of gravy?
Yes, while traditionally made with beef or chicken gravy, poutine can be adapted using different types of gravy, including vegetarian and vegan options.
How do you thicken gravy?
Gravy is typically thickened using flour or cornstarch, which is mixed into the drippings and cooked until the sauce reaches the desired consistency.
Are there regional variations of gravy?
Yes, gravy can vary regionally based on available ingredients and local tastes, including variations like sausage gravy in the southern United States.
How has poutine been adapted in different countries?
In various countries, poutine has been adapted with local ingredients, such as adding ground meat, different types of cheese, or even spice levels to suit local tastes.
What are the origins of poutine?
Poutine originated in rural Quebec, Canada, in the late 1950s and has become a symbol of Québécois culinary culture.
What's the best way to serve gravy with meats?
Gravy is best served poured over or alongside cooked meats to enhance moisture and flavor, especially with drier meats like turkey or roast beef.
What role does gravy play in traditional holiday meals?
In traditional holiday meals, particularly during Thanksgiving and Christmas, gravy serves as a vital component, often used to moisten and flavor turkey, stuffing, and potatoes.
How can you make gravy without meat drippings?
Meatless gravy can be made using vegetable broths or stocks, seasoned and thickened with flour or cornstarch.
What dietary considerations are there for poutine?
Poutine is high in calories and fat, primarily due to the fries and cheese; it's also not suitable for dairy-free diets unless modified.
What are some common mistakes when making gravy?
Common mistakes include overcooking, which can lead to a burnt taste, and adding too much thickener, resulting in a gloppy texture.
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Written by
Tayyaba RehmanTayyaba Rehman is a distinguished writer, currently serving as a primary contributor to askdifference.com. As a researcher in semantics and etymology, Tayyaba's passion for the complexity of languages and their distinctions has found a perfect home on the platform. Tayyaba delves into the intricacies of language, distinguishing between commonly confused words and phrases, thereby providing clarity for readers worldwide.
Co-written by
Maham Liaqat
