Gingersnap Gravy Recipe

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Gingersnap Gravy Recipe

 

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Gingersnap Gravy

 

Ingredients


SEASONING MIX

1 tsp black pepper
1/2 tsp salt
1/2 tsp white pepper
1/2 tsp ground ginger
1/2 tsp dried thyme leaves
1/4 tsp rubbed sage
1/4 tsp ground cayenne pepper
1/8 tsp ground cumin

MAIN INGREDIENTS

2 tbsp chicken, pork, or beef fat
2 tbsp unsalted butter
3/4 cup finely chopped onions
1/2 cup finely chopped celery
1/2 tsp minced garlic
6 cup basic chicken stock
1 cup pan drippings from chicken
8 each gingersnap cookies
1 tsp light brown sugar, to taste
1 tsp ground ginger, to taste



 

Preparation

Combine the seasoning mix ingredients in a small bowl and set aside.
Melt the fat and butter in a large skillet over medium heat. When
almost melted, add the onions, celery, and garlic; saute 5 minutes,
stirring occasionally. Stir in the seasoning mix and cook 5 minutes
more, stirring occasionally. Add the stock and pan drippings; bring
to a boil over high heat and boil rapidly until liquid reduces to
about 1 quart, about 25 minutes. Then crumble the gingersnaps into
the stock mixture and whisk with a metal whisk until they are
dissolved. Continue cooking 10 minutes, whisking frequently and
making sure the gingersnaps are thoroughly dissolved. During this
time, taste the gravy; if the ginger flavour is not pronounced,m add
the 1 tablespoon brown sugar and the 1 teaspoon ginger or add both to
taste. Strain the gravy. Makes 2-1/2 to 3 cups. From Paul Prudhomme's
"Louisiana Kitchen"

 

 

Servings: 6

 

 

 

 


 

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