Print

Classic French Braised Leeks with White Wine Beurre Blanc

Several pieces of tender braised leeks swimming in a creamy white sauce, garnished with herbs.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make tender, elegant braised leeks coated in a rich, simple white wine butter sauce. This French side dish is perfect for holiday meals or elevating a weeknight dinner.

Ingredients

Scale
  • 4 large leeks, white and light green parts only
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 shallot, finely minced
  • 1/2 cup dry white wine (like Sauvignon Blanc)
  • 1/2 cup chicken broth or vegetable broth
  • 1/4 cup heavy cream
  • 1 teaspoon Dijon mustard
  • 4 tablespoons cold unsalted butter, cut into cubes
  • 1 teaspoon fresh lemon juice
  • Salt and freshly ground black pepper to taste

Instructions

  1. Prepare the leeks: Trim the root ends and the dark green tops. Slice the white and light green parts lengthwise and rinse thoroughly under cold water to remove all grit. Slice the cleaned leeks into 1-inch thick pieces.
  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 shallot and cook until softened, about 2 minutes.
  3. Braise the leeks: Add the sliced leeks to the pot. Season lightly with salt and pepper. Cook, stirring occasionally, for 5 to 7 minutes until the leeks begin to soften and lightly caramelize.
  4. Deglaze and simmer: Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let the wine reduce by half, about 3 minutes. Add the broth and bring the mixture to a gentle simmer.
  5. Cover the pot, reduce the heat to low, and cook for 15 to 20 minutes, or until the leeks are very tender when pierced with a fork.
  6. Finish the sauce: Remove the pot from the heat. Stir in the heavy cream and Dijon mustard.
  7. Make the beurre blanc: Whisk in the cold butter cubes, one cube at a time, allowing each piece to emulsify into the sauce before adding the next. Keep the sauce warm but do not let it boil, or it will break. Stir in the lemon juice. Taste and adjust seasoning with salt and pepper.
  8. Serve immediately: Arrange the tender braised leeks on a serving platter and spoon the warm beurre blanc sauce generously over them.

Notes

  • To clean leeks effectively, soak the sliced pieces in a bowl of cold water, swish them around, and lift them out, leaving the grit behind at the bottom of the bowl. Repeat until the water is clear.
  • For a simple vegetable side dish alternative, omit the cream and butter for the beurre blanc, using only the white wine reduction and broth, then finish with 2 tablespoons of olive oil for a lighter sauce.
  • This elegant side dish pairs well with roasted chicken or steak.

Nutrition

Find it online: https://hearthbite.com/braised-leeks-classic-french-recipe/