Egg and Thyme Sauce

Name: Egg and Thyme Sauce
Ingredients: (for meats and fish); 1 tablespoon of thyme, chopped; 1 small cup of white wine; 300g of butter; 5 eggs; salt and pepper to taste; 1 pinch of wheat flour; juice from 1 lemon

1
(for meats and fish)
2
1 tablespoon of thyme, chopped
3
1 small cup of white wine
4
300g of butter
5
5 eggs
6
salt and pepper to taste
7
1 pinch of wheat flour
8
juice from 1 lemon

Ingredients

1
(for meats and fish)
2
1 tablespoon of thyme, chopped
3
1 small cup of white wine
4
300g of butter
5
5 eggs
6
salt and pepper to taste
7
1 pinch of wheat flour
8
juice from 1 lemon

Directions

1
Mix the wine and thyme
2
Add half the lemon juice, eggs, salt, pepper, wine with thyme in a bowl
3
Add 100g of butter cut into small pieces
4
Finally add a pinch of flour
5
Beat well
6
When the mixture starts to become homogeneous, add another 100g of butter and once absorbed, add the remaining butter
7
Place in a water bath to thicken, but do not let it boil
8
The sauce should have the consistency of mayonnaise
9
If the sauce breaks, remove from heat and beat well and quickly after adding 1 tablespoon of cold water.