Gingersnap Gravy

This gravy is particularly good with roast beef. This recipe is from Patricia Mitchell's article on making gravy.
  • 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.

Recipe editor

Online Since 1997

Stay Connected
Follow us on Twitter
Our Facebook Fan Page
TexasCooking on Flickr

Message Boards
Recipe Exchange, Chat

Follow Me on Pinterest
Recipes Alphabetical

Holiday Recipes

Texas Wines & Wineries

Texas Restaurants

Order your
special groceries here!

Website: Texana
Our website devoted to Texas books, travel, people & culture

Save on Your
Favorite Coffee

Coffee For Less
5% off Coupon Code: CFLESS

Copyright , Mesquite Management, Inc. All rights reserved.