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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

  • 6-8 small leeks
  • 2 Tbsp Extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1/2 cup dry white wine, such as Sauvignon Blanc or a Muscadet
  • 1/4 cup white wine Vinegar
  • 3/4 cup chicken or vegetable stock
  • 2 Tbsp heavy whipping cream, room temperature
  • 1/4 tsp white pepper
  • 1 small shallot, minced about 2-3 Tbsps
  • 1 stick (1/2 cup) cold, unsalted butter, cut into tablespoon-size pieces
  • 1/2 tsp fresh lemon juice

Method

  1. Trim the roots and the dark green tops off of the leaks, so that only the white and light green parts remain. Keeping the leaves intact as much as possible, slice in half lengthwise, remove the outermost leaf and rinse with water to remove any dirt or grit, without separating the leaves.

  2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Working in 2 batches add the leeks to the pan cut side down in a single layer, adding additional olive oil for the second batch. Cook until light golden, 2-3 minutes. Turn leeks over and cook on the other side, about 2-3 minutes longer. Flip all the leeks over until all of them are cut side down. Nestle all remaining leeks into the pan and season with 1/4 teaspoon salt.

  3. Pour 1/4 cup of the wine and 2 tablespoons of the vinegar into the pan. Stir to deglaze, if necessary. Add the stock, just enough to reach the top of the leeks, about 3/4 cups.

  4. Bring the liquid to a boil, then reduce the heat to low and simmer uncovered for 25 to 30 minutes, until the leeks are tender when pierced with a knife.

  5. Carefully transfer the leeks to a serving plate—tongs are great for this job—and cover with foil or a lid to keep the leeks warm while you make the beurre blanc.

  6. Add the remaining white wine, vinegar and shallots to the liquid that remains in the pan you cooked the leeks in. Bring the sauce to a boil, turn heat to low and simmer until the sauce has reduced to 2-3 tablespoons, about 5 minutes.

  7. Add the cream, remaining salt and white pepper and bring to a simmer. Then, reduce the heat to low and whisk in 4 tablespoons of the butter. Add remaining butter a few pieces at a time, whisking constantly, adding additional pieces before the previous ones have fully melted into the sauce. The sauce is done when it is thick enough to coat the back of a wooden spoon.

  8. Remove the pan from the heat, season the sauce to taste with salt and pepper. Pour the sauce through a fine mesh sieve to strain out the shallot pieces. Pour the finished butter sauce over the braised leeks. Squeeze the lemon over the dish and serve warm.