There is no one definitive recipe for ginger snap gravy. However, many recipes call for a combination of ginger snaps, butter, flour, milk, and salt. Some recipes also include sugar, nutmeg, and pepper.
MAIN INGREDIENTS2 tb Chicken, pork, or beef fat6 cBasic chicken stock2 tb Unsalted butter1 cPan drippings from chicken3/4 cFinely chopped onions8 ea Gingersnap cookies1/2 cFinely chopped celery1 ts Light brown sugar, to taste1/2 ts Minced garlic1 ts Ground ginger, to taste Combine the seasoning mix ingredients in a small bowl and set aside.
Meltthe fat and butter in a large skillet over medium heat.
When almostmelted, add the onions, celery, and garlic; saute 5 minutes, stirringoccasionally.
Stir in the seasoning mix and cook 5 minutes more, stirringoccasionally.
Add the stock and pan drippings; bring to a boil over highheat and boil rapidly until liquid reduces to about 1 quart, about 25minutes.
Then crumble the gingersnaps into the stock mixture and whiskwith a metal whisk until they are dissolved.
Continue cooking 10 minutes,whisking frequently and making sure the gingersnaps are thoroughlydissolved.
During this time, taste the gravy; if the ginger flavour is notpronounced,m add the 1 tablespoon brown sugar and the 1 teaspoon ginger oradd both to taste.
Strain the gravy.
Makes 2-1/2 to 3 cups.
Ingredients
Directions
MAIN INGREDIENTS2 tb Chicken, pork, or beef fat6 cBasic chicken stock2 tb Unsalted butter1 cPan drippings from chicken3/4 cFinely chopped onions8 ea Gingersnap cookies1/2 cFinely chopped celery1 ts Light brown sugar, to taste1/2 ts Minced garlic1 ts Ground ginger, to taste Combine the seasoning mix ingredients in a small bowl and set aside.
Meltthe fat and butter in a large skillet over medium heat.
When almostmelted, add the onions, celery, and garlic; saute 5 minutes, stirringoccasionally.
Stir in the seasoning mix and cook 5 minutes more, stirringoccasionally.
Add the stock and pan drippings; bring to a boil over highheat and boil rapidly until liquid reduces to about 1 quart, about 25minutes.
Then crumble the gingersnaps into the stock mixture and whiskwith a metal whisk until they are dissolved.
Continue cooking 10 minutes,whisking frequently and making sure the gingersnaps are thoroughlydissolved.
During this time, taste the gravy; if the ginger flavour is notpronounced,m add the 1 tablespoon brown sugar and the 1 teaspoon ginger oradd both to taste.
Strain the gravy.
Makes 2-1/2 to 3 cups.
