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Classic French Braised Leeks with White Wine and Butter Sauce

Four segments of tender braised leeks served on a white plate, glistening in butter sauce and topped with fresh parsley.
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Make tender, elegant braised leeks with this French-style recipe. You cook the leeks slowly in broth and white wine, finishing them with a light, flavorful butter sauce for a gourmet vegetable side dish.

Ingredients

Scale
  • 4 large leeks, white and light green parts only
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 2 shallots, minced
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1 cup low-sodium chicken or vegetable broth
  • 1/4 cup heavy cream
  • 1 tablespoon 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 off the dark green tops and the root ends. 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 pieces.
  2. In a large, heavy-bottomed pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the minced shallots and cook until softened, about 3 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Add the cut leeks to the pot. Sauté them for 5 minutes, stirring occasionally, until they begin to soften slightly. Season lightly with salt and pepper.
  4. Pour in the white wine. Bring the liquid to a simmer and let it cook until the wine has mostly evaporated, about 3 minutes.
  5. Pour in the broth. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and let the leeks braise for 20 to 25 minutes, or until they are very tender when pierced with a fork.
  6. Remove the lid. Increase the heat to medium-low. Stir in the heavy cream and Dijon mustard. Let the sauce reduce slightly, about 3 to 5 minutes, until it coats the back of a spoon lightly. Do not boil rapidly.
  7. Remove the pot from the heat. Stir in the fresh lemon juice. Taste the sauce and adjust salt and pepper as needed.
  8. Serve the braised leeks immediately, spooning the sauce over them. Garnish with fresh chopped parsley.

Notes

  • To clean leeks properly, soak the cut pieces in a bowl of cold water for several minutes, agitating them gently to release trapped dirt, then lift them out of the water without disturbing the sediment at the bottom.
  • For a richer sauce, you can substitute the cream with a simple beurre blanc made by whisking cold butter cubes into the reduced wine mixture off the heat.
  • This dish works well as an elegant vegetable side dish for roasted meats or fish.

Nutrition

Find it online: https://cookingzenith.com/braised-leeks-french-white-wine-sauce-recipe/