Gingersnap Gravy

from the kitchen of Chef Paul Prudhomme

Makes about 2½ cups

We serve this gravy with bronzed beef tenderloin, fish and chicken. It's so wonderful and unique that you'll want to serve this gravy with everything!
8 gingersnap cookies
2 tablespoons pork lard, chicken fat, or vegetable oil
2 tablespoons unsalted butter
1/4 cup finely diced onions
½ cup finely diced celery
½ teaspoon minced garlic
1 tablespoon Chef Paul Prudhomme's Meat Magic®
7 cups pork or chicken stock
1 tablespoon light brown sugar
1 teaspoon ground ginger
how to prepare

Crush the cookies with a rolling pin on a hard surface to make fine crumbs and set aside.

Melt the lard (or fat or oil) and butter in a large skillet over medium heat.  When almost melted, add the onions, celery and garlic and cook, stirring occasionally, for 5 minutes.  Stir in the Meat Magic® and cook, stirring occasionally, for 5 minutes more.  Add the stock and bring to a boil over high heat, and boil rapidly until the liquid is reduced to about 1 quart, about 25 minutes.  Stir in the cookie crumbs and cook, stirring frequently, for 10 minutes.  Taste the gravy; if the ginger flavor is not pronounced enough, add the brown sugar and ground ginger and stir to combine.  Strain the gravy before serving.