This Southern classic is perfect with roast pork, ham, pot roast or turkey.
Author: Epicurus.com Kitchens
Recipe type: Sauces
Serves: 6 (2 1/2 to 3 Cups)
- Seasoning Mix:
- 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 gingersnap cookies
- 1 teaspoon light brown sugar, to taste
- 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 flavor is not pronounced 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"