Gingersnap Gravy

READY IN: 45mins
YIELD: 2 cups




  • Combine the seasoning mix ingredients in a small bowl and set aside.
  • Melt the fat and butter in a large skillet over medium heat.
  • When almost melted, add the onions, celery, and garlic; saute 5 minutes, stirring occasionally.
  • Stir in the seasoning mix and cook 5 minutes more, stirring occasionally.
  • Add the stock and pan drippings; bring to a boil over high heat and boil rapidly until liquid reduces to about 1 quart, about 25 minutes.
  • Then crumble the gingersnaps into the stock mixture and whisk with a metal whisk until they are dissolved.
  • Continue cooking 10 minutes, whisking frequently and making sure the gingersnaps are thoroughly dissolved.
  • During this time, taste the gravy; if the ginger flavour is not pronounced,m add the 1 tablespoon brown sugar and the 1 teaspoon ginger or add both to taste.
  • Strain the gravy.