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Elegant French-Style Braised Leeks with White Wine Butter Sauce

Close-up of tender braised leeks served in a white bowl with butter sauce and fresh thyme.
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Make tender, sweet braised leeks coated in a light, luxurious white wine butter sauce. This easy vegetable side dish is perfect for holiday meals or sophisticated dinners.

Ingredients

Scale
  • 4 large leeks, white and light green parts only
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 2 shallots, minced
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1/2 cup chicken or vegetable broth
  • 1/4 cup heavy cream (optional, for a richer sauce)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon fresh thyme leaves
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon cold unsalted butter, cut into small pieces (for finishing the sauce)

Instructions

  1. Prepare the leeks: Trim the root ends and the dark green tops. Slice the white and light green parts lengthwise and rinse them thoroughly under cold water to remove all grit. Cut the leeks into 2-inch lengths.
  2. In a large, heavy-bottomed pot or Dutch oven, melt 2 tablespoons of butter with the olive oil over medium heat.
  3. Add the minced shallots and cook until softened, about 3 minutes. Add the minced garlic and thyme and cook for 1 minute until fragrant.
  4. Add the cut leeks to the pot. Season lightly with salt and pepper. Sauté the leeks for about 5 minutes, stirring occasionally, until they start to soften slightly.
  5. Pour in the white wine and broth. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let the leeks braise gently for 15 to 20 minutes, or until they are very tender.
  6. Remove the lid. If using cream, stir in the heavy cream now. Increase the heat to medium-low and let the liquid reduce slightly for about 3 minutes.
  7. Remove the pot from the heat. Stir in the lemon juice.
  8. To finish the sauce (Beurre Blanc style), whisk in the small pieces of cold butter, one piece at a time, until the sauce is emulsified and slightly thickened. Do not boil the sauce after adding the cold butter.
  9. Taste and adjust seasoning with salt and pepper. Serve the tender braised leeks immediately with the sauce spooned over top.

Notes

  • To ensure your leeks are perfectly clean, soak the cut pieces in a bowl of water for a few minutes; the grit will sink to the bottom. Lift the leeks out gently.
  • For a vegan braised leeks recipe, substitute the butter with olive oil or vegan butter, and use vegetable broth and skip the heavy cream or use a plant-based cream alternative.
  • This dish works well as an elegant side for roasted chicken or fish.

Nutrition

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