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Braised Leeks with Beurre Blanc

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Tender braised leeks served in a silky, tangy beurre blanc sauce—an elegant side dish that pairs beautifully with fish, chicken, or roasted vegetables.

Ingredients

Scale
  • 4 large leeks (white and light green parts only), halved lengthwise and rinsed
  • 2 tbsp unsalted butter
  • 1/2 cup dry white wine or vermouth
  • 1/2 cup low-sodium chicken or vegetable broth
  • 1 shallot, finely minced
  • 1/2 cup heavy cream (optional, for extra richness)
  • 3/4 cup (150 g) cold unsalted butter, cubed
  • 1 tbsp fresh lemon juice
  • Salt and white pepper, to taste
  • Fresh chives or parsley, chopped, for garnish

Instructions

  1. In a large skillet over medium heat, melt 2 tbsp butter. Add the leek halves, cut-side down, and cook until lightly golden, about 3 minutes.
  2. Pour in wine and broth, add shallot, cover and reduce heat to low. Simmer until leeks are tender, about 12–15 minutes.
  3. (Optional) Stir in heavy cream and simmer 2 more minutes until heated through.
  4. Remove leeks and keep warm. Increase heat to medium-low.
  5. Add cubed cold butter a few pieces at a time, whisking constantly until sauce is smooth and emulsified. Do not let it boil.
  6. Stir in lemon juice and season with salt and white pepper to taste.
  7. Arrange braised leeks on a platter, spoon the beurre blanc over them, and garnish with chopped chives or parsley.
  8. Serve immediately alongside your main course.

Notes

  • For extra depth, you can add a touch of Dijon mustard when emulsifying the butter.
  • Use a low heat when making the sauce to prevent it from breaking.
  • Leeks may need more time if thick—test tenderness with a knife before removing the lid.
  • Leftover sauce can be refrigerated and gently reheated—whisk in extra butter or cream if needed.

Nutrition

Find it online: https://ukfinda.com/braised-leeks-with-beurre-blanc/