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Elegant French Braised Leeks with White Wine Butter Sauce

A close-up of tender, glossy braised leeks resting in a pool of buttery sauce, garnished with herbs.
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Make tender, melt-in-your-mouth braised leeks coated in a light, luxurious white wine butter sauce. This recipe delivers a sophisticated vegetable side dish perfect for holiday dinners or special meals.

Ingredients

Scale
  • 4 large leeks, white and light green parts only
  • 2 tablespoons unsalted butter
  • 1 small shallot, minced
  • 1/2 cup dry white wine
  • 1/2 cup chicken or vegetable broth
  • 1/4 cup heavy cream
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon fresh thyme leaves
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon cold unsalted butter, cut into small pieces (for finishing sauce)

Instructions

  1. Prepare the leeks: Trim off the root ends and the dark green tops. Slice the white and light green parts lengthwise and rinse them thoroughly under cold water to remove all grit. Cut the leeks into 2-inch long pieces.
  2. Sauté aromatics: In a large, wide skillet or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the minced shallot and cook until soft, about 2 minutes.
  3. Braise the leeks: Add the prepared leeks to the skillet. Season lightly with salt and pepper. Cook, stirring occasionally, for 5 minutes until the leeks 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 pan. Add the broth and thyme leaves. Bring the liquid to a simmer, then reduce the heat to low, cover the skillet, and cook for 15 to 20 minutes, or until the leeks are very tender.
  5. Finish the sauce: Uncover the skillet. Stir in the heavy cream and lemon juice. Increase the heat to medium-low and let the sauce reduce slightly for 3 to 5 minutes until it coats the back of a spoon.
  6. Mount the sauce: Remove the skillet from the heat. Whisk in the cold butter pieces, one piece at a time, until the sauce is smooth and emulsified. Do not let the sauce boil after adding the cold butter.
  7. Serve immediately. Taste and adjust seasoning with salt and pepper before serving this gourmet vegetable side dish.

Notes

  • To clean leeks properly, soak the cut pieces in a bowl of cold water for a few minutes, agitate them, and lift them out, leaving the grit behind at the bottom of the bowl.
  • For a richer sauce, substitute the heavy cream with crème fraîche.
  • If you prefer a simpler preparation, skip the beurre blanc steps and simply finish the braise with 2 tablespoons of butter and the cream only.

Nutrition

Find it online: https://littlekitchendiary.com/braised-leeks-french-side-dish-recipe/