Description
Braised leeks with beurre blanc is a luxurious and elegant side dish featuring tender, slowly cooked leeks in a rich, creamy butter sauce. The leeks are gently braised in broth and butter until perfectly soft, then topped with a classic beurre blanc sauce made from white wine, heavy cream, and butter, finished with fresh herbs for a delicate, flavorful finish.
Ingredients
Scale
Leeks and Braising
- 4 large leeks
- 2 tablespoons unsalted butter
- 1 cup vegetable or chicken broth
- Salt, to taste
- White pepper, to taste
Beurre Blanc Sauce
- 1 cup white wine (Sauvignon Blanc works well)
- 2 tablespoons heavy cream
- 2-3 tablespoons cold unsalted butter (for emulsifying)
- Salt, to taste
- White pepper, to taste
Garnish
- Fresh herbs (like chives or parsley) for garnish
Instructions
- Prepare the leeks: Trim the roots and dark green tops of the leeks. Cut each leek in half lengthwise and rinse thoroughly under cold water to remove any hidden dirt or grit between the layers.
- Arrange in skillet: Place the cleaned leeks cut-side up in a large skillet, ensuring they fit comfortably without overlapping.
- Add braising liquids: Pour the unsalted butter and vegetable or chicken broth over the leeks evenly.
- Braise the leeks: Cover the skillet with a lid and cook on medium-low heat for about 20-25 minutes, or until the leeks become tender when pierced with a fork.
- Simmer the wine: While the leeks braise, bring the white wine to a simmer in a separate saucepan over medium heat.
- Reduce wine: Let the wine reduce by half, which should take about 5-7 minutes. This concentrates the flavor and forms the base for the sauce.
- Add cream and season: Whisk in the heavy cream, then season the reduction with salt and white pepper to taste.
- Emulsify beurre blanc: Gradually add cold unsalted butter one tablespoon at a time into the sauce, whisking continuously to emulsify and create a smooth, velvety beurre blanc sauce.
- Plate the leeks: Once tender, carefully remove the leeks from the skillet and arrange them on a serving plate.
- Finish and serve: Drizzle the beurre blanc sauce generously over the leeks and garnish with fresh herbs such as chopped chives or parsley. Serve immediately as an elegant side dish.
Notes
- Ensure to clean the leeks thoroughly as dirt can hide between the layers.
- Use cold butter for emulsifying the beurre blanc to prevent the sauce from breaking.
- White wine like Sauvignon Blanc pairs well for a bright, acidic flavor.
- Braising the leeks gently ensures they become tender without falling apart.
- Serve immediately to enjoy the beurre blanc at its creamy best.
