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Gingersnap gravy
Gingersnap gravy
Ingredients| 1 teaspoon Black pepper 1/2 teaspoon Salt 1/2 teaspoon White pepper 1/2 teaspoon Ground ginger 1/2 teaspoon Dried thyme leaves 1/4 teaspoon Rubbed sage 1/4 teaspoon Ground cayenne pepper 1/8 teaspoon Ground cumin -----MAIN INGREDIENTS----- 2 tablespoons Chicken, pork -- or beef fat 2 tablespoons Unsalted butter 3/4 cup Finely chopped onions 1/2 cup Finely chopped celery 1/2 teaspoon Minced garlic 6 cups Basic chicken stock 1 cup Pan drippings from chicken 8 each Gingersnap cookies 1 teaspoon Light brown sugar -- to taste 1 teaspoon Ground ginger -- to taste |
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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.
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