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

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.

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