Print the recipe for Braised Leeks with Beurre Blanc (French Butter Sauce)

If the print dialogue doesn't open automatically, click the button below or click 'File > Print...'

Simple Recipes for Every Day

Braised Leeks with Beurre Blanc (French Butter Sauce)

Braised Leeks with Beurre Blanc (French Butter Sauce) on a serving platter with a halved lemon beside it
  • Serves:  6
  • Prep Time:  10 min
  • Cook Time:  45 min

Ingredients

  • 6 to 8 small leeks, trimmed and halved lengthwise
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon kosher salt, plus more to taste
  • ½ cup dry white wine, such as sauvignon blanc
  • ¼ cup white wine vinegar
  • ¾ cup chicken or vegetable stock
  • 1 small shallot, minced
  • 2 tablespoons heavy cream, room temperature
  • ¼ teaspoon white pepper, plus more to taste
  • ½ cup (1 stick) cold unsalted butter, cut into tablespoon-size pieces
  • ½ teaspoon fresh lemon juice, (from 1 lemon)

Method

  1. Trim the roots and dark green tops off of the leeks, leaving only the white and light green parts. Keeping the leaves intact as much as possible, slice in half lengthwise, discard the outermost leaf, and rinse with water to remove any dirt or grit. Do not separate the leaves.
  2. Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add half the leeks to the skillet in a single layer. Cook until golden, 2 to 3 minutes per side. Transfer to a plate. Repeat with remaining oil and leeks. Return all the leeks to the skillet cut side down and season with ¼ teaspoon of the salt. 
  3. Add ¼ cup of the wine and 2 tablespoons of the vinegar to the skillet, scraping up any browned bits from the bottom. Add enough stock to just cover the leeks. Bring to a boil, then reduce the heat to low and simmer until the leeks are fork-tender, 25 to 30 minutes. Using tongs, transfer the leeks to a serving platter and cover with foil. 
  4. Add the shallot, remaining ¼ cup wine, and remaining 2 tablespoons vinegar to the skillet. Bring to a boil, then reduce to a low simmer and cook, stirring, until reduced to about 3 tablespoons, about 5 minutes. Stir in the cream, remaining ¼ teaspoon salt, and white pepper. Return to a simmer. Whisk in 4 tablespoons of the butter until mostly melted. Add the remaining butter a few pieces at a time, whisking constantly, until melted and the sauce is thick enough to coat the back of a spoon. Remove from the heat and season to taste with salt. 
  5. Using a fine-mesh sieve, strain the sauce over the leeks to coat evenly. Squeeze the lemon juice over the top and serve warm.