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French-Style Braised Leeks with White Wine Beurre Blanc Sauce

Five pieces of tender braised leeks covered in a light yellow cream sauce on a white plate.
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Make tender, elegant braised leeks coated in a luxurious white wine beurre blanc sauce. This French braised leeks recipe is a gourmet vegetable side perfect for holidays or special dinners.

Ingredients

Scale
  • 4 large leeks, white and light green parts only
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 2 shallots, minced
  • 1/2 cup dry white wine
  • 1/2 cup chicken or vegetable broth
  • 1/4 cup heavy cream
  • 1 teaspoon Dijon mustard
  • 4 tablespoons cold unsalted butter, cut into cubes
  • 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 roots. Slice the white and light green parts lengthwise. Place the leeks in a large bowl of cold water and gently swish them around to remove all grit. Lift them out and rinse under running water. Pat them dry.
  2. Sauté aromatics: In a large, heavy-bottomed pot or Dutch oven, melt 2 tablespoons of butter with the olive oil over medium heat. Add the minced shallots and cook until softened, about 3 minutes.
  3. Braise the leeks: Add the cleaned leeks to the pot. Season lightly with salt and pepper. Cook, stirring occasionally, for 5 minutes until they start to soften slightly.
  4. Deglaze and simmer: Pour in the white wine and let it bubble and reduce by half, scraping up any browned bits from the bottom. Add the broth. Bring the liquid to a simmer, then cover the pot, reduce the heat to low, and cook for 20 to 25 minutes, or until the leeks are completely tender.
  5. Prepare the beurre blanc: While the leeks finish cooking, make the sauce. In a small saucepan, combine the heavy cream and Dijon mustard over medium-low heat. Whisk until just beginning to simmer.
  6. Emulsify the sauce: Reduce the heat to low. Whisk in the cold butter cubes, one cube at a time, allowing each piece to incorporate fully before adding the next. Do not let the sauce boil. Once all the butter is incorporated, remove the pan from the heat and stir in the lemon juice. Season the beurre blanc with salt and pepper.
  7. Serve: Arrange the tender leeks on a serving platter. Spoon the warm white wine butter sauce generously over the top. Garnish with fresh chopped parsley. Enjoy this simple elegant side immediately.

Notes

  • To clean leeks properly, soak them cut-side down in water to let the sand settle to the bottom of the bowl.
  • For a vegan braised leeks recipe, substitute the butter with olive oil or vegan butter and use a vegan cream alternative in the sauce.
  • This dish pairs wonderfully with roasted chicken or pan-seared fish.

Nutrition

Find it online: https://kitchenuser.net/braised-leeks-french-style-white-wine-sauce/