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"

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