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!
Find this recipe and more in Chef Paul Prudhomme's Always Cooking!.
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.