Roasted Carrots with Soy-Mustard Sauce

Mix the egg yolks with the mustard. Add the oil, a drop at a time, ensuring that it's incorporated. Increase gradually to a thin stream, until a creamy mixture has formed. Add the ginger, cilantro, and soy sauce. Season to taste with the pepper and lemon juice. Refrigerate until ready to serve.

Peel and trim the carrots, leaving 1 cm (approximately 1/2 inch) of the stem intact. Cut lengthwise into quarters or eighths. Brush with the oil, and sprinkle with salt and pepper. Roast in a hot pan over medium heat, until soft. Garnish with the thyme.