Braised Leeks with Beurre Blanc (French Butter Sauce)

Name: Braised Leeks with Beurre Blanc (French Butter Sauce)
Total time: 55 min
Yield: 6
Ingredients: 6-8 small leek; 1/2 c dry white wine, such as sauvignon blanc or a muscadet; 1/4 c white wine vinegar; 3/4 c chicken or vegetable stock; 2 Tbsp heavy whipping cream, room temperature; 2 Tbsp extra virgin olive oil; 1/4 tsp white pepper; 1 Tbsp small shallot, minced about 2-3; 1 stick cold, unsalted butter, cut into tablespoon-size pieces; 1/2 tsp kosher salt; 1/2 tsp fresh lemon juice

Braised Leeks with Beurre Blanc (French Butter Sauce)

55 mins

Total time

6

Serving

11

Ingredients

Enable cook mode

Ingredients

6-8 small leek

¹⁄₂

cdry white wine, such as sauvignon blanc or a muscadet

¹⁄₄

cwhite wine vinegar

³⁄₄

cchicken or vegetable stock

Tbspheavy whipping cream, room temperature

Tbspextra virgin olive oil

¹⁄₄

tspwhite pepper

Tbspsmall shallot, minced about 2-3

stick cold, unsalted butter, cut into tablespoon-size pieces

¹⁄₂

tspkosher salt

¹⁄₂

tspfresh lemon juice

Directions

Step 1

Then, reduce the heat to low and whisk in 4 tablespoons of the butter

Step 2

Trim the roots and the dark green tops off of the leaks, so that only the white and light green parts remain

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