Shallot-Thyme Hollandaise

Ingredients

• 4 tablespoons butter 
• 0.3 cup cooking wine dry white
• 4 large egg yolks 
• 1 teaspoon flour all-purpose
• 1 teaspoon thyme leaves fresh
• 0.3 teaspoon salt 
• 2 tablespoons shallots minced

Equipment

• bowl
• frying pan
• whisk
• double boiler

Directions

1. Melt butter in a skillet over medium-high heat.
2. Add shallots, and cook 2 minutes or just until tender. Stir in thyme and flour.
3. Add wine, and simmer until slightly thickened.
4. Place egg yolks in the top portion of a double boiler. Slowly whisk in the butter and shallots.
5. Place the mixture over barely simmering water.
6. Whisk constantly until the egg yolks are thickened, about 2 to 4 minutes. (Do not let the yolks get too hot, or the mixture will scramble.) Stir in salt.
7. Place sauce in a bowl of warm water until serving. If mixture thickens, thin with a small amount of water.