This Southern classic is perfect with roast pork, ham, pot roast or turkey.

Gingersnap Gravy
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
  1. 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.
  2. Stir in the seasoning mix and cook 5 minutes more, stirring occasionally.
  3. 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.
  4. Strain the gravy.
  5. Makes 2-1/2 to 3 cups.
From Paul Prudhomme's "Louisiana Kitchen"

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