1. Sweat the shallots and thyme in the butter. Add the garlic and continue to sweat.
2. Deglaze with the white wine and reduce until almost dry.
3. Whisk in the cream and half & half and bring to a simmer.
4. Add the creme de brie and continue to whisk, bringing the pot back to a simmer.
5. Adjust the consistency and seasoning, as needed.
6. Strain through a chinoise, if desired, and season with salt and pepper.
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