This gravy is particularly good with roast beef.
Read our full story on how Texans make gravy, The Art of Making Gravy.
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Ingredients
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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
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- 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
Instructions
- 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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