By Laura Coffee, Marketing & Owner Services Manager, Co-op Owner
While thyme is a member of the mint family its flavor is, to my palate, entirely distinct and significantly more pungent and herbal. A bit more on the earthy side, thyme is very aromatic and still extremely flavorful once dried. While it can be used sparingly in sweet dishes, I tend to prefer it in savory applications. It pairs very well with citrus, especially lemon, in sauces and marinades. It can also be used with a little lemon zest or juice in a cocktail. Try infusing it into honey for an extra flavor boost. You may want to use it when roasting veggies or meats, particularly when the recipe includes a dry white or red wine. If you are interested in future installments of this series, you can sign up through the CRDL.
Breakfast Thyme Gravy
Ingredients:
- 1 cup milk or unsweetened dairy alternative
- 8oz sausage or plant-based sausage
- 1 small onion
- 3 Tbsp butter
- 3 Tbsp all purpose flour
- 2 tsp dried thyme
- 1/2 tsp garlic powder
- salt to taste
Instructions:
Chop or thinly slice your onion and saute in a small saucepan over medium heat with the sausage. Continue cooking until the sausage is cooked or heated through and the onion begins to soften and become slightly translucent. While onions are cooking, combine the milk, flour, and garlic powder in a small bowl and mix or whisk until dry ingredients are well-incorporated. Add the butter and dried thyme to the sausage and onion mixture. Once the butter is fully melted, turn the heat to low and slowly stir in the milk mixture. It should begin to thicken immediately. Continue stirring until desired thickness is achieved. If desired, add salt to taste at this time. Remove from heat and serve immediately with toast or biscuits.