Braised Leeks with Herbed Butter Sauce

Carla Hall
Servings: 4 - 6
30 to 45 min

Carla braise's it up with Leeks and Herbed Butter Sauce!

  • Ingredients
  • step-by-step directions
Braised Leeks with Herbed Butter Sauce
  • 6 leeks
  • 3 tablespoons olive oil
  • 2 cloves garlic (smashed)
  • 1 cup white wine
  • 1 tablespoon peppercorns
  • 1 fresh bay leaf
  • 3 sprigs thyme
  • 1 cup vegetable stock
  • Kosher salt and freshly ground black pepper (to taste)
Simple Herbed Butter Sauce :
  • 1/2 cup braising liquid
  • 2 tablespoons heavy cream
  • 1 stick unsalted butter (cut into pieces, chilled)
  • 1 tablespoon fresh thyme leaves
  • 1 lemon (zested)
  • Kosher salt and freshly ground black pepper (to taste)
  • For the Leeks: Trim the roots of the leeks, leaving the root end intact. Trim off the tops on a diagonal, leaving 1-inch of green. Cut in half lengthwise and cut into quarters. Clean very well in water to remove internal grit. Pat dry with a towel.
  • Preheat a large saute pan over medium heat. Add the olive oil and lay leeks in the pan without crowding them. Season with salt and pepper.
  • Add the garlic and cook until fragrant. Wrap the peppercorn, bay leaf, and thyme sprigs in cheesecloth.
  • Deglaze the pan with white wine and cook until reduced by half. Add vegetable stock. Season with salt and pepper. Cover with a lid and let braise for 25 minutes. Remove from heat and reserve braising liquid to make the simple herbed butter sauce.
  • For the Simple Herbed Butter sauce: In a medium saucepan reduce the braising liquid to 2 tablespoons. Add heavy cream and whisk to combine. While whisking add the butter in stages, continuing to whisk until the butter melts and emulsifies the sauce. Add the thyme leaves and lemon zest and mix to combine. Season with salt and pepper and spoon over the leeks.
  • Tip: Place leeks in a bain marie filled with cold water and allow to soak for 10 minutes to draw the sediment out. Remove and make sure to rinse and remove any remaining sediment.
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