Silky French Braised Leeks with Luxurious White Wine Butter Sauce
Learn the simple French technique to cook leeks until they are unbelievably tender, creating an elegant side dish perfect for holiday meals or special dinners. We coat them in a classic, rich Beurre Blanc sauce.
- Prep Time: 15 min
- Cook Time: 35 min
- Total Time: 50 min
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Braising
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
- 4 large leeks, white and light green parts only
- 2 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 1/2 cup dry white wine (like Sauvignon Blanc)
- 1/2 cup low-sodium chicken or vegetable broth
- 1/4 cup heavy cream
- 1 teaspoon fresh lemon juice
- Salt and freshly ground black pepper to taste
- 1 tablespoon fresh chives, minced (for garnish)
Instructions
- Prepare the leeks: Trim the roots and dark green tops from the leeks. Slice the white and light green parts lengthwise, then rinse them thoroughly under cold water to remove any trapped grit. Cut the leeks into 2-inch long pieces.
- Sear the leeks: In a large, heavy-bottomed skillet or Dutch oven, melt 1 tablespoon of butter with the olive oil over medium heat. Add the leek pieces in a single layer. Cook for 5 to 7 minutes, turning occasionally, until the leeks start to soften and show light golden-brown spots.
- Braise the leeks: Pour the white wine into the skillet. Let it bubble and reduce by half, scraping up any browned bits from the bottom of the pan. Add the broth. 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 and easily pierced with a fork.
- Make the Beurre Blanc sauce: Remove the cooked leeks from the skillet using a slotted spoon and set them aside on a warm plate. Keep the cooking liquid in the skillet. Increase the heat to medium-low. Add the heavy cream to the skillet and let it simmer gently for 2 minutes, reducing slightly.
- Finish the sauce: Remove the skillet from the heat. Whisk in the remaining 1 tablespoon of cold butter, piece by piece, until the sauce is emulsified and creamy. Stir in the lemon juice. Taste and season with salt and pepper. Do not boil the sauce once the butter is added.
- Serve: Return the tender braised leeks to the skillet and gently toss to coat them in the sauce. Serve immediately, garnished with fresh minced chives.
Notes
- To clean leeks effectively, slice them first, then soak them in a bowl of cold water. Agitate them gently; the grit will sink to the bottom. Lift the leeks out of the water without disturbing the sediment.
- For a richer sauce, substitute the heavy cream with an equal amount of dry white wine, reducing it slowly before adding the cold butter.
- This elegant side dish pairs well with roasted chicken or pan-seared fish.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3
- Sodium: 150
- Fat: 16
- Saturated Fat: 9
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 2
- Protein: 2
- Cholesterol: 45