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Elegant French-Style Braised Leeks with White Wine Butter Sauce

Close-up of tender braised leeks cut into pieces, served in a creamy sauce and topped with fresh parsley.
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Make tender, melt-in-your-mouth braised leeks with this easy French-style recipe. You will finish them with a light, savory white wine butter sauce, making this an outstanding side dish for any special dinner.

Ingredients

Scale
  • 4 large leeks, white and light green parts only
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 2 shallots, minced
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1/2 cup chicken or vegetable broth
  • 1/4 cup heavy cream
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Prepare the leeks: Trim off the dark green tops and the root ends. Slice the white and light green parts lengthwise. Place the leeks in a large bowl of cold water and swish them around to remove all grit. Lift the leeks out of the water, rinse them under running water, and pat them dry. Cut the leeks into 2-inch pieces.
  2. In a large, heavy-bottomed pot or Dutch oven, melt the butter with the olive oil over medium heat.
  3. Add the prepared leeks and cook, stirring occasionally, for 8 to 10 minutes until they begin to soften and lightly caramelize.
  4. Add the minced shallots and garlic. Cook for 2 minutes until fragrant.
  5. Pour in the white wine and scrape up any browned bits from the bottom of the pot. Let the wine reduce by half, about 3 minutes.
  6. Add the broth. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook for 20 to 25 minutes, or until the leeks are very tender.
  7. Remove the lid. Stir in the heavy cream and Dijon mustard. Simmer gently, uncovered, for 5 minutes, allowing the sauce to thicken slightly. Do not boil rapidly.
  8. Season the braised leeks generously with salt and pepper.
  9. Serve immediately, garnished with fresh chopped parsley. This is a gourmet side dish perfect for holiday side ideas.

Notes

  • To clean leeks properly, soak them in water to release trapped dirt, then lift them out rather than pouring them through a colander.
  • For a vegan braised leeks option, substitute the butter with vegan butter and use vegetable broth and a non-dairy cream alternative.
  • This recipe creates tender braised vegetables that pair well with roasted chicken or steak.

Nutrition

Find it online: https://mdlatdmm.com/braised-leeks-french-style-white-wine-sauce/