Gingersnap Gravy

Total Time: 45 mins

Ingredients

• 1 teaspoon black pepper
• 1/2 teaspoon salt
• 1/2 teaspoon 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
• 2 tablespoons chicken or 2 tablespoons lamb 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

Recipe

• 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.