Gingersnap gravy
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Black pepper |
| ½ | teaspoon | Salt |
| ½ | teaspoon | White pepper |
| ½ | teaspoon | Ground ginger |
| 2 | tablespoons | Chicken, pork, or beef fat |
| 2 | tablespoons | Unsalted butter |
| ¾ | cup | Finely chopped onions |
| ½ | cup | Finely chopped celery |
| ½ | teaspoon | Minced garlic |
| ½ | teaspoon | Dried thyme leaves |
| ¼ | teaspoon | Rubbed sage |
| ¼ | teaspoon | Ground cayenne pepper |
| ⅛ | teaspoon | Ground cumin |
| 6 | cups | Basic chicken stock |
| 1 | cup | Pan drippings from chicken |
| 8 | eaches | Gingersnap cookies |
| 1 | teaspoon | Light brown sugar, to taste |
| 1 | teaspoon | Ground ginger, to taste |
Directions
SEASONING MIX
MAIN INGREDIENTS
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 2-½ to 3 cups. From Paul Prudhomme's "Louisiana Kitchen"