Description
Braised Leeks with Beurre Blanc is an elegant and flavorful French side dish featuring tender leeks slowly cooked until silky, then finished with a luxurious white wine butter sauce. The beurre blanc adds richness and a subtle tang that beautifully complements the natural sweetness of the leeks, making it perfect for dinner parties, holiday meals, or a refined vegetable accompaniment any time.
Ingredients
Scale
For the Braised Leeks:
- 4 large leeks (white and light green parts only, halved lengthwise)
- 2 tablespoons unsalted butter
- 1 cup vegetable or chicken broth
- Salt and pepper to taste
For the Beurre Blanc:
- ½ cup dry white wine
- 1 tablespoon white wine vinegar or lemon juice
- 1 shallot (finely minced)
- ½ cup cold unsalted butter (cut into cubes)
- Salt to taste
- Optional: fresh herbs like tarragon or chives for garnish
Instructions
- Prepare the leeks: Trim, clean, and halve the leeks lengthwise. Rinse thoroughly to remove any grit trapped between the 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. Pour in the broth, season with salt and pepper, then cover the pan. Reduce heat to low and simmer for 15–20 minutes, or until the leeks are tender when pierced with a fork.
- Make the beurre blanc: While the leeks are cooking, combine the white wine, white wine vinegar (or lemon juice), and minced shallot in a small saucepan. Simmer over medium heat until the liquid reduces to about 2 tablespoons. Lower the heat and gradually whisk in the cold butter cubes, a few at a time, whisking constantly to create a smooth, emulsified sauce. Remove from heat and season with a pinch of salt.
- Serve: Transfer the braised leeks to a serving plate, spoon the beurre blanc sauce over the top, and garnish with fresh herbs like tarragon or chives if desired.
Notes
- Use high-quality butter for the beurre blanc to enhance the flavor and texture.
- For a richer sauce, add a splash of cream before emulsifying the butter.
- This dish pairs beautifully with fish, chicken, or alongside roasted vegetables.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Braising
- Cuisine: French
