Brie Sauce
Brie Sauce
Rating: (1 rated)
  • 1 shallot, finely chopped
  • 1 tbsp (14 g) butter
  • 1/4 cup (60 ml) white wine
  • 1/2 cup (125 ml) 15% or 35% heavy cream
  • 1/4 cup (60 ml) chicken broth
  • 1/4 lb (115 g) brie cheese, rind removed, diced
  • 1 tbsp chopped tarragon (or chives)
  • Salt and pepper
  • Preparation
  • In a saucepan, soften the shallot in the butter. Season with salt and pepper. Deglaze with the wine. Add the cream and the broth and bring to a boil.
  • Remove from the heat, add the cheese and whisk until melted. Return to the burner if necessary, but do not boil. Add the tarragon and adjust the seasoning.
  • Description
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