Combine 2 cups dry white wine, 2-1/2 oz thinly sliced shallots and 4 fresh thyme sprigs in saucepan; bring to a boil.
Cook until reduced by half. Stir in 2 cups whipping cream and 1 Tbsp Tabasco Pepper Sauce.
Simmer until reduced by half. Strain and set aside.
Place 2 small avocados in food processor container. Cover; process until puréed.
In medium bowl whisk cream mixture in puréed avocado.
Season with kosher salt and ground white pepper. Keep warm.