In a medium-sized mixing bowl, combine the lemon zest, lemon juice, dijon mustard, honey, garlic, thyme, kosher salt, and black pepper. Whisk together until well combined. Step 2: Whisk in olive oil.

Whisk to combine then return to the pan and heat gently, stirring constantly, until thickened. Add the thyme, to taste, and set aside to infuse for 15 minutes before sieving. Preheat the oven to ...

Even if you don't do a whole lot of baking, having a good set of bakeware is so useful in the kitchen. When most people think ...

Whisk the egg whites stiffly and fold them gently into the mixture to make a loose consistency. Put the mixture into the prepared dish, scatter the thyme leaves on top and sprinkle with the ...

Whisk in the sour cream, parsley, thyme and zest and season with salt and white pepper. In a bowl, gradually whisk 1 cup of the sauce with the egg yolks, then whisk the mixture into the saucepan.

Preheat the oven to 200°. In a bowl, whisk 3 tablespoons of the kosher salt with 2 tablespoons of the pepper, the olive oil and the minced rosemary, thyme, sage, bay leaves and garlic.