Creamy Brie Sauce
Serves 4 – 6
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) Italissima 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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