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French-Style Braised Leeks with White Wine Sauce

Four pieces of tender braised leeks served in a light cream sauce and topped with fresh chopped chives.
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Make these restaurant-style braised leeks until they are velvety and tender. This elegant side dish uses a simple white wine butter sauce, perfect for holiday meals or dinner parties.

Ingredients

Scale
  • 4 large leeks
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1/2 cup dry white wine
  • 1/2 cup chicken or vegetable broth
  • 1/4 cup heavy cream
  • 1 teaspoon Dijon mustard
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1 tablespoon fresh chives, chopped (for garnish)

Instructions

  1. Prepare the leeks: Trim off the dark green tops and the root ends. Slice the white and light green parts lengthwise. Place the leeks in a bowl of cold water and gently swish them to remove any trapped dirt. Lift the leeks out and pat them dry.
  2. In a large, heavy-bottomed pot or Dutch oven, melt the butter with the olive oil over medium heat.
  3. Add the cleaned leeks to the pot. Cook, stirring occasionally, for about 5 to 7 minutes until they soften slightly and begin to turn translucent. Do not let them brown.
  4. Pour in the white wine and let it simmer for 2 minutes, scraping up any bits from the bottom of the pot.
  5. Add the broth. Bring the liquid to a gentle simmer, then cover the pot, reduce the heat to low, and cook for 20 to 30 minutes, or until the leeks are completely tender when pierced with a fork.
  6. Remove the lid. Increase the heat to medium-low and let the remaining liquid reduce slightly, about 5 minutes.
  7. While the leeks finish cooking, prepare the sauce: In a small bowl, whisk together the heavy cream and Dijon mustard.
  8. Pour the cream mixture over the leeks. Stir gently to coat. Cook for 1 to 2 minutes until the sauce thickens slightly. Do not boil.
  9. Season the braised leeks with salt and pepper to your taste.
  10. Serve immediately as an elegant side dish, garnished with fresh chives.

Notes

  • If you prefer a richer sauce, you can make a quick beurre blanc by whisking in 2 extra tablespoons of cold butter off the heat at the end instead of using heavy cream.
  • For a gluten free side dish, confirm your broth is certified gluten free.
  • These tender braised leeks pair well with roasted chicken or fish.

Nutrition

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