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Elegant French Braised Leeks with Creamy White Wine Sauce

A close-up of tender braised leeks baked with a creamy, cheesy sauce, served on a white plate.
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Make tender, melt-in-your-mouth braised leeks coated in a luxurious, light white wine butter sauce. This French-style vegetable side dish is perfect for holiday meals or dinner parties.

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 (like Sauvignon Blanc)
  • 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 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. In a large, heavy-bottomed pot or Dutch oven, melt the butter with the olive oil over medium heat.
  3. Add the minced shallots and cook until softened, about 3 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Add the prepared leeks to the pot. Stir to coat them in the fat. Season lightly with salt and pepper. Cook, stirring occasionally, for 5 to 7 minutes until the leeks begin to soften slightly.
  5. Pour in the white wine and let it simmer rapidly, scraping up any browned bits from the bottom of the pot, until the wine is reduced by half, about 3 minutes.
  6. Add the broth. Bring the liquid to a gentle simmer, then cover the pot, reduce the heat to low, and let the leeks braise for 15 to 20 minutes, or until they are very tender when pierced with a fork.
  7. Remove the lid. Stir in the heavy cream and Dijon mustard. Increase the heat to medium-low and simmer gently, uncovered, for 5 minutes, allowing the sauce to thicken slightly. Do not boil rapidly.
  8. Taste the sauce and adjust salt and pepper as needed.
  9. Serve the braised leeks warm, spooning the creamy white wine sauce over them. Garnish with fresh chopped chives.

Notes

  • To clean leeks properly, slice them first, then soak the pieces 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, you can substitute half-and-half for the heavy cream, but the sauce will be thinner.
  • This elegant vegetable side dish pairs well with roasted chicken or pan-seared fish.

Nutrition

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