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THYME SAUCE
Macerate the thyme leaves in the warm white wine for 20 minutes. In an ovenproof bowl, put the juice of a lemon, the egg yolks and season with salt and pepper. Add the wine with the thyme leaves, 1/3 of the butter, cut into chunks and the tip of a teaspoon of flour (not more). Whisk. As soon as the sauce starts to thicken, whisk in the second third of butter, then the last one. Thicken the sauce, to the texture of a mayonnaise, in the top of a double boiler, not letting the cooking water boil as it would curdle the sauce. If the sauce suddenly starts to break apart, take it off the stove and whisk thoroughly adding 1 tablespoon of ice cold water.
