Gingersnap Gravy Recipe

Name: Gingersnap Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: SEASONING MIX; 1 teaspoon black pepper; 1/2 teaspoon salt; 1/2 teaspoon white pepper; 1/2 teaspoon ginger, Ground; 1/2 teaspoon dried thyme leaves; 1/4 teaspoon rubbed sage; 1/4 teaspoon cayenne pepper, Ground; 1/8 teaspoon cumin, Ground; MAIN INGREDIENTS; 2 2 tablespoons pork fat or 2 tablespoons beef fat; 2 tablespoons unsalted butter; 3/4 cup onion, Finely chopped; 1/2 cup celery, Finely chopped; 1/2 teaspoon garlic, Minced; 6 cups chicken stock; 1 cup pan drippings from chicken; 8 gingersnap cookies; 1 teaspoon light brown sugar, to taste; 1 teaspoon ginger, Ground, to taste

Servings: persons

SEASONING MIX
1 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon ginger, Ground
1/2 teaspoon dried thyme leaves
1/4 teaspoon rubbed sage
1/4 teaspoon cayenne pepper, Ground
1/8 teaspoon cumin, Ground
MAIN INGREDIENTS
2 2 tablespoons pork fat or 2 tablespoons beef fat
2 tablespoons unsalted butter
3/4 cup onion, Finely chopped
1/2 cup celery, Finely chopped
1/2 teaspoon garlic, Minced
6 cups chicken stock
1 cup pan drippings from chicken
8 gingersnap cookies
1 teaspoon light brown sugar, to taste
1 teaspoon ginger, Ground, to taste

1
Combine the seasoning mix ingredients in a small bowl and set aside.
2
Melt the fat and butter in a large skillet over medium heat.
3
When almost melted, add the onions, celery, and garlic; saute 5 minutes, stirring occasionally.
4
Stir in the seasoning mix and cook 5 minutes more, stirring occasionally.
5
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.
6
Then crumble the gingersnaps into the stock mixture and whisk with a metal whisk until they are dissolved.
7
Continue cooking 10 minutes, whisking frequently and making sure the gingersnaps are thoroughly dissolved.
8
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.
9
Strain the gravy.

1060

kcal

Calories

Fat

Carbs

148

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: SEASONING MIX, 1 teaspoon black pepper, 1/2 teaspoon salt, 1/2 teaspoon white pepper, and more.

Yes, Gingersnap Gravy falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gingersnap Gravy

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