Gingersnap gravy - All Recipes World

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Gingersnap gravy

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Sauces

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Ingredients

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

Procedures

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.

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<h1>Gingersnap gravy</h1>
 Ingredients :
 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 
 <hr hieght="1">
 Procudures
 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. 
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