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• 1 teaspoon ground black pepper
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper
• 1/2 teaspoon ground ginger
• 1/2 teaspoon dried thyme
• 1/4 teaspoon rubbed sage
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon ground cumin



• 4 tablespoons butter
• 3/4 cup finely chopped onion
• 1/2 cup finely chopped celery
• 1 clove garlic, crushed
• 6 cups chicken stock
• 8 gingersnap cookies
• light brown sugar, to taste
• ground ginger, to taste

Combine the eight seasoning ingredients in a small bowl and set aside.

Sauté onions, celery and garlic in large skillet over medium heat, about 5 minutes, stirring occasionally. Stir in the seasoning mix and cook 5 minutes more, stirring occasionally.

Add stock and bring to a boil over high heat. Boil rapidly until liquid reduces to about 1 quart (4 cups), about 25 minutes. Then crumble the gingersnaps into the stock mixture and whisk until dissolved.

Continue cooking 10 minutes, whisking frequently and making sure gingersnaps are dissolved. During this time, taste the gravy; if the ginger flavor is not pronounced enough, add up to 1 tablespoon brown sugar or 1 teaspoon ginger, or both, to taste. Strain the gravy. Makes 2-1/2 to 3 cups.

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Note: This is particularly good with roast beef.

Texas Cooking readers clicked through to the following:

• The Art of Gravy