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Classic German Gingerbread Gravy
In this recipe, I will show you how to make a very quick and easy gingerbread gravy. You can use this gravy for Sauerbraten, roast duck, or goose.
Course
Side Dish
Cuisine
German
Prep Time
5
minutes
minutes
Cook Time
30
minutes
minutes
Servings
2
People
Equipment
Profi-Collection Pots
Whisk
Ingredients
2
tbsp
butter
2
onions
400
ml
fond
for Sauerbraten I would use beef fond, for poultry I would use poultry (chicken or duck) fond
80
g
german gingerbread
I am using Soßenlebkuchen from Weiss
200
ml
dry red wine
salt
Instructions
Chop the onions finely.
Melt the butter in a medium pot on medium heat. Add the chopped onions. Fry for 3 minutes.
Pour the wine. Turn the heat to medium-high and wait 3 minutes until the alcohol evaporates. Add the fond, bring it to a boil and simmer.
Cut the gingerbread into small cubes and add to the sauce.
Stir until those combine and the gravy turns smooth. This might take up to 15 minutes.
Serve with Sauerbraten, roast duck or goose.
At this Point the gravy is ready. You can can add the drippings right away, or store the gravy either in the fridge or freezer.
As soon as you add the drippings you can reduce or thicken the gravy. You might wa
Notes
You can freeze the gravy for up to 3 months. I would suggest using an airtight bag for this so you can warm it up in a pot of water afterward.