Brie and Shallot Sauce

This sauce is beautiful and very tasty with meat, veggies, fish, over eggs, as a dip with crostini bread and much more!

Brie and Shallot Sauce Recipe

INGREDIENTS

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 chives or green onion
Salt and pepper

DIRECTIONS

Step 1: In a saucepan, soften the shallot in the butter. Season with salt and pepper.

Step 2: Deglaze with the wine until almost all of the liquid has evaporated and the alcohol in the wine cooks off. *Laurie’s Cooking Tip: If you don’t know, deglazing is simply the act of adding liquid to a hot pan, which allows all of the caramelized bits stuck to the bottom to release. Those bits are a treasure! Whether you're sautéing onions and other aromatics for the base of a soup, or searing a piece of meat, that stuck-to-the-bottom “stuff” has lots of complex flavor that you want!

Step 3: Add the broth and the cream, stirring constantly so as not to scorch the cream, and bring to a boil.

Step 4: Remove from the heat, add the cheese and whisk until melted. Return to the burner if necessary, but do not boil. Add the chives or green onion and adjust the seasoning.