Search for anything:

Gingersnap Gravy

cajun, sauces

-----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 each Gingersnap cookies
1 teaspoon Light brown sugar; to taste
1 teaspoon Ground ginger; 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 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. From Paul Prudhomme's "Louisiana Kitchen"

Yield: 6 servings

Preparation Time: 0:00

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU