Heat 1 tablespoon of the butter in a small saucepan over medium heat. Stir in the shallot, garlic, and 1 teaspoon of thyme. Cook, stirring, until golden brown. Add a pinch of salt, some pepper, the lemon juice, white wine, and chicken bouillon. Stir to combine, and cook until the liquid hs reduced to 1/4 cup. Remove from heat, and stir the remaining butter 1 tablespoon at a time, whisking well after each addition.