Place the shallots and garlic in a ramekin and cover with oil. Roast at 325° for an hour or longer. You’re looking for very deep golden brown colour to the shallots. Once shallots are cooled, combine in blender 3–4 tablespoons of the roasted shallot and 3–4 tablespoons roasted garlic squeezed out of the soft bulb, along with mustard, thyme, honey, vinegar. Blend well. Emulsify with the remaining fresh olive oil: blend at medium/high speed while slowly drizzling in oil.