-
If you have a question about commercial production or the hot sauce business, please post in Sauce Biz.
recipe-help Lavender and thyme in a sauce?
- Thread starter D3monic
- Start date
Never liked Lavender in food 
I can’t say I’ve had it in food. Probably wouldn’t be good… maybe mango, thyme, roasted garlic and onion.
I have a cornucopia of frozen peppers. Blueberries, mango, pineapple, pears, carrots, garlic, onions, apple cider, champagne and rice wine vinegars.. trying to use what I have without going to store
I have a cornucopia of frozen peppers. Blueberries, mango, pineapple, pears, carrots, garlic, onions, apple cider, champagne and rice wine vinegars.. trying to use what I have without going to store
Lemongrass will give you the citrusy plus grassy/herbal notes in one shot and would go great with pineapple.
Thyme can work through. I'd actually just use the essence. Boil some in water for 30 min then take it out and reduce the water down.
Lemon, thyme, garlic, pineapple yes!
Thyme is great. It's so rich, almost umami. I love it in a lot of things.
I’m kinda mad at myself because the sauce turned out really good and of course I winged it and didn’t write any measurements down. The citric acid was a nice touch too. First time using in a sauce. The thyme altered the appearance but not in a terrible way.
Attachments
Not a huge lavender fan, but if I had to suggest a recipe it would probably have cocoa powder, whiskey (or tequila), honey, and lavender and I'd use it on vanilla ice cream. Got any chocolate peppers? Could make a nice dessert sauce.
Really?!?!??? No notes?!??? Bad Saucemaker!!!!
Never fails, every time I measure and write it down it’s meh. Soon as I drunkenly wing it and go by taste it turns out amazing.
Just wing it again and write it down. Your instincts will kick in, your brain made certain choices and they will repeat based on who you are.
D3, you’re the poster child for doing that!!!
Glad to hear it turned out well, and great to see you posting again, bud 
FWIW, I’ve had a lavender based jelly before , from a lady on a different forum, and it was delicious. No peppers in it though
I have lavender plants and have made yummy...to most....lavender jelly.
I am thinking of roasting the garlic cloves in a foil pack on the grill with a bit of evoo, lay fresh thyme on top of the garlic, fold it all up and cook on the grill while grilling the pineapple and lemon.
Yay? Nay?
Im not feeling the lavender AND thyme vibe, but who knows? Ya never know until you try~~~
Have fun!
Grilled pineapple and grilled sliced lemon, roasted garlic / thyme
I am thinking of roasting the garlic cloves in a foil pack on the grill with a bit of evoo, lay fresh thyme on top of the garlic, fold it all up and cook on the grill while grilling the pineapple and lemon.
Yay? Nay?
Im not feeling the lavender AND thyme vibe, but who knows? Ya never know until you try~~~
Have fun!
Last edited:
Sure! Grilled lemon (imo) really won't change the flavor, not enough sugars to caramelize. When you squeeze it it still tastes like lemon juice, just hot. It's good on fish etc. but for sauce I might opt for fresh squeezed and grill the rest, yes. Maybe squeeze lemon juice on the pineapple as that grills.