Braised Leeks with Beurre Blanc

Braised Leeks with Beurre Blanc is a refined side dish where tender, gently braised leeks are topped with a luxurious white wine butter sauce. It’s an elegant way to elevate this humble vegetable into a star-worthy plate.

Why You’ll Love This Recipe

• Elegant presentation with minimal effort
• Rich, velvety beurre blanc complements the sweet, mellow leeks
• Pairs beautifully with fish, poultry, or vegetarian mains
• Great for entertaining or special occasions

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the leeks:

• 6–8 small leeks, cleaned and halved lengthwise
• 2 tablespoons olive oil or unsalted butter
• Salt and white pepper
• ½ cup dry white wine
• ¼ cup white wine vinegar
• ¾ cup vegetable or chicken stock

For the beurre blanc:

• 1 small shallot, finely minced
• ¼ cup white wine vinegar
• ¼ cup dry white wine
• 2 tablespoons heavy cream (optional)
• ½ cup cold unsalted butter, cut into cubes
• ½ teaspoon lemon juice
• Salt and white pepper to taste

Directions

1. Prep the leeks: Trim and halve the leeks lengthwise. Rinse thoroughly to remove grit.
2. Brown the leeks: Heat oil in a large skillet. Place leeks cut-side down and cook until lightly golden. Flip and brown the other side briefly.
3. Braise: Add wine, vinegar, and stock to the pan. Cover and simmer for about 25 minutes until the leeks are tender. Remove leeks and keep warm.
4. Make beurre blanc: In a small saucepan, simmer shallots with wine and vinegar until reduced to about 2 tablespoons.
5. Finish the sauce: Stir in cream (if using), then whisk in cold butter one piece at a time until emulsified. Off heat, add lemon juice, salt, and white pepper.
6. Serve: Spoon beurre blanc over the warm leeks and serve immediately.

Servings and timing

• Servings: 6
• Prep time: 10 minutes
• Cook time: 45 minutes
• Total time: 55 minutes

Variations

• Use butter instead of oil for browning the leeks
• Swap leeks for endives or fennel for a similar texture
• Add fresh herbs like chives or tarragon to the sauce
• Serve with a sprinkle of grated Parmesan for extra richness

storage/reheating

• Store leeks and sauce separately in the fridge for up to 4 days
• Reheat leeks gently in a skillet with a bit of stock or water
• Reheat sauce over very low heat, whisking to re-emulsify as needed

FAQs

What is beurre blanc?

Beurre blanc is a classic French butter sauce made from a reduction of white wine and vinegar, finished with cold butter for a creamy, silky texture.

Can I make the beurre blanc ahead?

Yes, but it’s best served fresh. If reheating, warm gently and whisk thoroughly.

Is this dish gluten-free?

Yes, just ensure your stock is gluten-free.

What type of wine is best for this dish?

Dry white wines like Sauvignon Blanc or Pinot Grigio work well.

Can I use another vegetable?

Yes, fennel or Belgian endives are good alternatives.

Do I need to use white pepper?

White pepper is used for a cleaner appearance, but black pepper is fine if that’s what you have.

Can I skip the cream?

Yes, it’s optional but helps stabilize the sauce.

How do I clean leeks properly?

Slice lengthwise and rinse under running water, fanning out the layers to remove grit.

What’s the best main dish to pair with this?

Excellent with poached fish, seared scallops, roast chicken, or grilled tofu.

Can I use salted butter?

Unsalted is best for better control over the saltiness of the sauce.

Conclusion

Braised Leeks with Beurre Blanc is a refined, flavorful side that turns simple leeks into something truly special. With minimal ingredients and a rich, tangy butter sauce, it’s a dish that impresses without overwhelming your kitchen or schedule.

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