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Thyme Espagnole

2 Recipe Ratings




Cook Time

PREP 10 min, COOK 30 min

  • 1 tbsp butter

  • 1 tbsp turmeric root, peeled & chopped

  • 2 tbsp red onions, chopped

  • 1 tbsp rice flour

  • 4 oz brown stock

  • 1 tbsp orange bell pepper puree

  • 1 tsp Anti Inflame Blend

  • 1 tsp dried thyme

  • sea salt and pepper to taste


In a Saute Pan on medium heat, heat the butter. When melted, add the turmeric and onions and begin to saute. Add the stock, Anti Indlame Blend, and thyme. Cook the for 5 minutes-ish. Then add the rice flour.


Take this sauce and the orange bell pepper and pour into a Bullet. Puree the ingredients.

Put back into the hot pan. Bring the puree mixture to a slight boil. Skim the bubbles off the top.


Cook for another 15 minutes-ish.

Season with Anti Inflame Blend and thyme. Cook for another 5 minutes and then skim the thyme off the top. Add salt & pepper to taste.