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Gingersnap Gravy

An Olive Oil Recipe

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Prep Information

Prep Time

15 minutes

Cook Time

45 minutes minutes


6 people



  • ground ginger, to taste
  • light brown sugar, to taste
  • 8 gingersnap cookies
  • 6 cups chicken stock
  • 1 clove garlic, minced
  • 3/4 cup finely chopped onion
  • 3/4 cup finely chopped celery
  • 3 Tablespoons Organic Butter Olive Oil
  • 1/8 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon rubbed sage
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1 teaspoon ground black pepper


  • Add stock and bring to a boil. Boil rapidly until liquid is reduced to about 4 cups, about 25 minutes.
  • Sauté celery, onions, and garlic in the Organic Butter Olive Oil in large skillet over medium high heat. Stir in the 8 spices and cook for 5 minutes more, stirring once in a while.
  • Combine the first 8 ingredients (seasonings) in a small bowl and set aside.
  • Crumble the gingersnaps into the stock mixture and whisk until dissolved.
  • Continue cooking for about 10 minutes, whisking frequently to make sure gingersnaps are completely dissolved. Taste the gravy and if the ginger taste is not strong enough, add up to 1 Tablespoon brown sugar or 1 teaspoon ground ginger, or both, until you have the taste you like.
  • Strain the gravy. Makes 2-1/2 to 3 cups of gravy.
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