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French-Style Braised Leeks with White Wine Sauce

Close-up of tender braised leeks topped with a creamy white sauce and cracked black pepper.
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Make tender, flavorful braised leeks with this simple French-style recipe featuring a light white wine sauce. This elegant side dish works well for weeknight dinners or holiday meals.

Ingredients

Scale
  • 4 large leeks
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 shallot, minced
  • 1/2 cup dry white wine
  • 1/2 cup chicken or vegetable broth
  • 1/4 cup heavy cream (optional, for richness)
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Prepare the leeks: Trim the root end and the dark green tops from the leeks. Slice the white and light green parts lengthwise. Rinse the leeks thoroughly under cold water to remove all grit, shaking off excess water.
  2. In a large, heavy-bottomed pot or Dutch oven, melt the butter with the olive oil over medium heat.
  3. Add the minced shallot and cook until softened, about 2 minutes. Do not let it brown.
  4. Add the cleaned leeks to the pot. Season lightly with salt and pepper. Sauté the leeks for 5 to 7 minutes, stirring occasionally, until they begin to wilt.
  5. Pour in the white wine. Bring the liquid to a simmer and cook, scraping up any browned bits from the bottom of the pot, until the wine has reduced by half, about 3 minutes.
  6. Add the broth. Bring the mixture back to a gentle simmer. Cover the pot, reduce the heat to low, and braise the leeks for 25 to 35 minutes, or until they are completely tender when pierced with a fork.
  7. Remove the lid. Increase the heat to medium-low. Stir in the Dijon mustard and the heavy cream, if using. Simmer gently for 3 to 5 minutes, allowing the sauce to thicken slightly. Taste and adjust seasoning with more salt and pepper if needed.
  8. Serve the braised leeks hot, spooning some of the sauce over them. Garnish with fresh chopped parsley.

Notes

  • For a vegan version, substitute the butter with olive oil or vegan butter, and use vegetable broth instead of chicken broth. Omit the heavy cream or use a plant-based cream alternative.
  • To ensure the leeks are perfectly tender, check them after 25 minutes of braising; cooking time varies based on leek thickness.
  • This dish makes an excellent vegetarian side dish for Thanksgiving or Christmas dinners.

Nutrition

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