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Classic French Braised Leeks with White Wine Butter Sauce

A close-up serving of tender, glossy braised leeks coated in a savory, herb-flecked sauce.
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Make tender, elegant braised leeks coated in a light, flavorful white wine butter sauce. This classic French side dish is perfect for holiday meals or sophisticated dinners.

Ingredients

Scale
  • 3 large leeks, white and light green parts only
  • 2 tablespoons unsalted butter
  • 1 shallot, minced
  • 1/2 cup dry white wine
  • 1/2 cup chicken or vegetable broth
  • 1/4 cup heavy cream
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Prepare the leeks: Trim the root end and the dark green tops. Slice the white and light green parts lengthwise and rinse them thoroughly under cold water to remove all grit. Slice the cleaned leeks into 1-inch pieces.
  2. Sauté aromatics: Melt the butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the minced shallot and cook until softened, about 2 minutes.
  3. Braise the leeks: Add the sliced leeks to the pot. Cook, stirring occasionally, for 5 minutes until they begin to soften slightly.
  4. Deglaze and simmer: Pour in the white wine and let it bubble for 1 minute, scraping up any browned bits from the bottom of the pot. Add the broth. Bring the liquid to a simmer, then reduce the heat to low, cover the pot, and cook for 15 to 20 minutes, or until the leeks are very tender.
  5. Make the sauce: Remove the lid. Stir in the heavy cream and Dijon mustard. Increase the heat slightly and let the sauce reduce for 3 to 5 minutes until it thickens enough to coat the back of a spoon. Do not boil rapidly.
  6. Finish and serve: Stir in the lemon juice. Season generously with salt and pepper. Serve the braised leeks immediately, spooning the sauce over them, and garnish with fresh parsley.

Notes

  • To clean leeks properly, slice them first, then soak them in a bowl of cold water. The grit will sink to the bottom. Lift the leeks out gently with a slotted spoon.
  • For a richer sauce, you can finish the sauce with 1 tablespoon of cold butter whisked in off the heat to create a simple beurre blanc effect.
  • These tender braised vegetables pair well with roasted chicken or pan-seared fish.

Nutrition

Find it online: https://gourmetgaze.com/braised-leeks-classic-french-white-wine-sauce/