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Easy French Braised Leeks with Creamy White Wine Sauce

Close-up of tender braised leeks covered in a rich white wine sauce and sprinkled with fresh parsley.
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Make tender, elegant braised leeks with a light, savory white wine cream sauce. This French side dish is simple to prepare and perfect for holiday meals or steak accompaniments.

Ingredients

Scale
  • 4 large leeks, white and light green parts only
  • 2 tablespoons unsalted butter
  • 1 small shallot, 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
  • 1/2 teaspoon fresh thyme leaves
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Prepare the leeks by trimming the root ends and slicing them lengthwise. Rinse them thoroughly under cold water to remove all grit between the layers. Cut the leeks into 2-inch pieces.
  2. Melt the butter in a large, heavy-bottomed skillet or Dutch oven over medium heat. Add the minced shallot and cook until softened, about 3 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Add the prepared leeks to the skillet. Sauté for 5 minutes, stirring occasionally, until they begin to soften slightly.
  4. Pour in the white wine and let it simmer rapidly for 2 minutes, scraping up any browned bits from the bottom of the pan.
  5. Add the broth, thyme, salt, and pepper. Bring the liquid to a gentle simmer, then reduce the heat to low, cover the skillet, and braise for 15 to 20 minutes, or until the leeks are very tender.
  6. Remove the lid. Stir in the heavy cream and Dijon mustard. Increase the heat to medium-low and let the sauce reduce slightly for 3 to 5 minutes until it coats the back of a spoon lightly. Do not boil rapidly once the cream is added.
  7. Taste and adjust seasoning with salt and pepper. Serve the braised leeks immediately, spooning the sauce over them, and garnish with fresh parsley.

Notes

  • To clean leeks effectively, soak the cut pieces in a bowl of cold water for several minutes, agitating them gently. Lift the leeks out of the water, leaving the grit behind at the bottom of the bowl.
  • For a richer sauce, you can substitute a tablespoon of crème fraîche for the heavy cream.
  • This dish pairs well as an elegant dinner side for roasted chicken or grilled steak.

Nutrition

Find it online: https://daisyrecipe.com/braised-leeks-with-creamy-white-wine-sauce/