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Elegant French-Style Braised Leeks with White Wine Beurre Blanc Sauce

Close-up of tender braised leeks served in a creamy sauce and generously topped with fresh chopped chives.
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Make this elegant, French-style braised leeks recipe. You will cook the leeks until they are tender and serve them with a rich, simple white wine beurre blanc sauce. This gourmet side dish is perfect for holiday meals or dinner parties.

Ingredients

Scale
  • 4 large leeks
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 2 shallots, minced
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine (like Sauvignon Blanc)
  • 1 cup low-sodium chicken or vegetable broth
  • 1/4 cup heavy cream
  • 2 tablespoons fresh lemon juice
  • 4 tablespoons cold unsalted butter, cut into cubes (for the sauce)
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon fresh chives, chopped (for garnish)

Instructions

  1. Prepare the leeks: Trim the dark green tops and root ends off the leeks. Slice the white and light green parts lengthwise. Separate the layers slightly. Place the leeks in a large bowl of cold water and swish them around to remove all the grit. Lift them out and rinse thoroughly under running water. Pat them dry.
  2. In a large, heavy-bottomed pot or Dutch oven, melt 2 tablespoons of butter with the olive oil over medium heat.
  3. Add the cleaned leeks to the pot. Sauté for 5 to 7 minutes, stirring occasionally, until they begin to soften slightly.
  4. Add the minced shallots and garlic. Cook for 2 minutes until fragrant.
  5. Pour in the white wine. Let it simmer and reduce by half, scraping up any browned bits from the bottom of the pot. This concentrates the flavor.
  6. Add the broth. Bring the liquid to a gentle simmer. Cover the pot, reduce the heat to low, and let the leeks braise for 20 to 25 minutes, or until they are very tender when pierced with a fork.
  7. Remove the lid. Stir in the heavy cream and lemon juice. Let the liquid simmer gently for 3 minutes to slightly reduce. Season with salt and pepper.
  8. Make the Beurre Blanc: Reduce the heat to the lowest setting. Whisk in the cold butter cubes, one cube at a time, allowing each piece to fully incorporate before adding the next. Do not let the sauce boil; keep it warm. This creates a rich, emulsified sauce.
  9. Arrange the tender braised leeks on a serving platter. Spoon the warm beurre blanc sauce generously over the top.
  10. Garnish with fresh chopped chives and serve immediately as an elegant vegetable side dish.

Notes

  • For a vegan braised leeks option, substitute the butter with high-quality vegan butter and use vegetable broth and a non-dairy cream alternative in the sauce.
  • If you do not have white wine, you can substitute it with an equal amount of extra broth mixed with 1 teaspoon of white wine vinegar for acidity.
  • To clean leeks well, soak them cut-side down in water; the sand sinks to the bottom.

Nutrition

Find it online: https://carlacooking.com/braised-leeks-french-style-white-wine-sauce/