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Canada’s reputation as a sprawling maple-scented country where Tim Horton is king, Justin Bieber is jester, and hockey is a religion, only kindaaa does this country justice. The real gem in the Canadian crown is something that is slowly crossing the great northern border and making its way into the hearts, and stomachs of Americans...POUTINE! Poo-whaaaat?! Pronounced pooh-teen, it is a Canadian classic of french fries studded with cheese curds and smothered in a thick brown gravy. Step aside lactose-intolerant nerds and Debbie dieters, poutines are not for you!

We’re adding some magical Mary Fairy dust, aka green herbal goodness *wink wink*, to this recipe via the MagicalButter machine. It can only really be considered comfort food if it can get you in the zone...and buds, this issshhh is gon’ git you there!

The devil is in the details when it comes to making our canna-dian poutine - you need to get the right textures and flavors on point so each bite has a velvety crunch. The secret is surely in the sauce with this canna-creation
the gravy may be brown but it’ll be chalked full of green if you get my very deliberate drift.

I’m sure you’ve heard that old saying, “less is more.” Waaaiilll, take that saying, roll it into a little ball, and toss it out the window. More is MORE and that’s exactly how you're going to want your poutine. Don’t skimp on any of the ingredients here because crispy fries and silky sumptuous cheese drowning in a river of brown gravy is one of the best things you can reward yourself with.


  • 2-3 Tablespoons MagicalButter Honey [read our HOW TO: MagicalButter]
  • 2 Tablespoons All-Purpose Flour
  • 1 Cup Beef Broth (canned or fresh works the same)
  • Black Pepper To Taste
  • 1 Bag Frozen French Fries
  • 12 Oz Bag Of Cheese Curds (if you can't find curds, normal white cheddar cheese works great)


1. In a small saucepan over medium heat, melt 2-3 tablespoons of Magical Butter.

2. Add 2 tablespoons of all-purpose flour into the saucepan. Continue to gently stir until the MagicalButter has completely absorbed the flour, making a roux. *Note: A roux (pronounced “roo”) is what thickens a sauce and will help prevent lumps from forming.

3. Continuously stir the roux for 2 minutes. Don’t skip this step because it will remove the raw flour flavor.

4. Whisk 1 cup of beef broth into the roux. Continue whisking the mixture until it comes to a boil.

5. When at a boil, reduce the heat to medium-low heat. Continue whisking the mixture so that it forms a thick, smooth consistency. Sprinkle some ground black pepper into the gravy to taste.

6. When the gravy is nice and thick, remove the saucepan from the stove and set aside. Allow the gravy to cool for 5 minutes - it will continue to thicken as it cools.

7. While you are making the gravy, bake your fries using the instructions on the bag. Make sure you bake ‘em until they are crispy and golden - they are going to need to hold up to the gravy. *Note: Listen, you can get all fancy schmancy and make the fries from scratch, but when the munchies call, your stomach needs to answer ASAP.

8. Place your hot fries in a bowl or shallow plate and load it up with a layer of cheese curds (or white cheddar cheese). Smother the fries and cheese with your warm brown gravy. Enjoy!