Shallot-Thyme Hollandaise

Melt butter in a skillet over medium-high heat.

Add shallots, and cook 2 minutes or just until tender. Stir in thyme and flour.

Add wine, and simmer until slightly thickened.

Place egg yolks in the top portion of a double boiler. Slowly whisk in the butter and shallots.

Place the mixture over barely simmering water.

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.

Place sauce in a bowl of warm water until serving. If mixture thickens, thin with a small amount of water.