Thyme

Thyme is one of the most subtle and versatile herbs used in sauce making. The saucier can control the directness of its flavor by using it at different stages during a sauce’s preparation. Thyme added at earlier stages (such as in a bouquet garni in a stock) will meld into the background flavors of the sauce. When used in this way, it not only contributes its own subtle flavor but unifies the sometimes disparate flavors of vegetables, wine, meat, or fish. Owing to these characteristics, thyme is one of the three components of a traditional bouquet garni (the others are bay leaf and parsley; see Dried Versus Fresh Herbs).