Description
Braised Leeks with Beurre Blanc is a classic French side dish featuring tender leeks cooked gently in butter and broth, topped with a rich, buttery beurre blanc sauce made from white wine, shallots, and butter. This elegant recipe is perfect alongside fish, chicken, or vegetarian meals, offering a luxurious vegetable accompaniment with delicate flavors and creamy texture.
Ingredients
Scale
For the Braised Leeks:
- 4 large leeks (white and light green parts only)
- 2 tablespoons butter
- 1/2 cup vegetable or chicken broth
- Salt and black pepper to taste
For the Beurre Blanc Sauce:
- 1/4 cup dry white wine
- 1 tablespoon white wine vinegar or lemon juice
- 1 small shallot, finely minced
- 1/2 cup cold unsalted butter, cut into small cubes
- Salt to taste
- Fresh chopped chives (optional)
Instructions
- Prepare the Leeks: Trim the leeks by cutting off the dark green tops and root ends. Slice them in half lengthwise and rinse thoroughly under cold water to remove any grit between layers.
- Braise the Leeks: In a large skillet or sauté pan, melt the butter over medium heat. Add the leeks cut side down and cook for 2–3 minutes until lightly golden. Flip the leeks, add the broth, and season with salt and pepper. Cover and reduce the heat to low. Simmer for 20–25 minutes, or until the leeks are very tender. Remove from heat and keep warm.
- Make the Beurre Blanc Sauce: Combine the white wine, white wine vinegar (or lemon juice), and minced shallot in a small saucepan over medium heat. Simmer until the liquid is reduced to about 2 tablespoons.
- Emulsify the Butter: Reduce the heat to low and whisk in the cold butter cubes a few at a time, allowing each to melt before adding more. Continue whisking until the sauce is smooth and creamy. Avoid boiling the sauce to prevent separation. Season with salt to taste.
- Serve: Place the braised leeks onto serving plates and spoon the warm beurre blanc sauce over the top. Garnish with freshly chopped chives if desired.
Notes
- Serve as an elegant side dish with fish, chicken, or a vegetarian main course.
- For a richer flavor, finish the leeks with a splash of cream before plating.
- Use cold butter and add it slowly when making the beurre blanc sauce to ensure a smooth, emulsified texture.
- Make sure to rinse leeks thoroughly to remove any hidden dirt or sand.
