Description
This elegant Braised Leeks with Beurre Blanc recipe offers a delicate and flavorful side dish featuring tender leeks gently cooked in butter and broth, then topped with a rich, creamy beurre blanc sauce made from white wine, cream, and butter. Perfect for a sophisticated dinner occasion or as a refined accompaniment to seafood or poultry.
Ingredients
Scale
Leeks and Cooking Liquid
- 4 large leeks
- 2 tablespoons unsalted butter
- 1 cup vegetable or chicken broth
Beurre Blanc Sauce
- 1 cup white wine (Sauvignon Blanc recommended)
- 2 tablespoons heavy cream
- Salt, to taste
- White pepper, to taste
- Cold unsalted butter, about 4 tablespoons, cut into tablespoons (added gradually)
- Fresh herbs (chives or parsley) for garnish
Instructions
- Prepare the leeks: Trim the roots and dark green tops off the leeks. Slice them in half lengthwise, then rinse thoroughly under cold water to remove any trapped dirt or grit between the layers.
- Arrange and start braising: Place the cleaned leeks cut-side up in a large skillet. Add the unsalted butter and broth over the leeks evenly.
- Braise the leeks: Cover the skillet and cook over medium-low heat for 20-25 minutes or until the leeks are soft and tender, ensuring they cook gently and absorb the flavors.
- Simmer the wine for sauce: While the leeks braise, pour the white wine into a separate saucepan and bring it to a simmer over medium heat.
- Reduce the wine: Let the wine reduce by half, approximately 5-7 minutes, concentrating the flavors for the beurre blanc.
- Add cream and seasonings: Whisk in the heavy cream, then season with salt and white pepper according to taste, preparing to emulsify the sauce.
- Emulsify butter into sauce: Gradually add the cold unsalted butter one tablespoon at a time, whisking continuously until the sauce is rich, smooth, and glossy.
- Finish and plate leeks: Once the leeks are braised and tender, carefully remove them from the skillet and transfer them to a serving plate.
- Serve with sauce: Drizzle the beurre blanc over the warm leeks and garnish with freshly chopped herbs like chives or parsley for a fresh, herbal note.
- Enjoy immediately: Serve this luscious side dish right away alongside your preferred main courses such as fish, chicken, or vegetarian meals.
Notes
- Use a medium-low heat setting to avoid overcooking or burning the leeks while braising.
- Make sure to rinse leeks thoroughly to remove grit trapped between layers.
- Beurre blanc sauce should be served immediately, as it can separate if left to sit.
- For a vegetarian version, use vegetable broth.
- Fresh herbs like chives or parsley add a bright touch and complement the sauce beautifully.
