Description
Braised Leeks with Beurre Blanc is a classic French side dish featuring tender leeks braised in white wine and broth, then topped with a rich and creamy beurre blanc sauce made from reduction of white wine, vinegar, and shallots emulsified with cold butter. This elegant, gluten-free, and vegetarian dish is perfect for special occasions or elevating everyday meals.
Ingredients
Scale
For the Braised Leeks
- 4 large leeks (white and light green parts only, halved lengthwise and rinsed well)
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1/2 cup dry white wine
- 1/2 cup vegetable or chicken broth
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Beurre Blanc
- 1/4 cup dry white wine
- 1/4 cup white wine vinegar
- 1 small shallot (finely minced)
- 1/2 cup cold unsalted butter (cut into small cubes)
- Salt and white pepper to taste
Instructions
- Prepare and Brown Leeks: Preheat oven to 375°F. In a large skillet or oven-safe pan, heat the butter and olive oil over medium heat. Place the rinsed leek halves cut side down and cook for 3–4 minutes until lightly browned, then flip and cook for an additional 2 minutes.
- Braise the Leeks: Pour in the white wine and broth, season with salt and black pepper, and bring the mixture to a simmer. Cover the pan with a lid or foil and transfer it to the preheated oven. Bake the leeks for 25–30 minutes until they are tender.
- Make the Beurre Blanc Sauce: While the leeks are braising, combine white wine, white wine vinegar, and minced shallot in a small saucepan. Simmer over medium heat until the liquid reduces to about 2 tablespoons. Reduce heat to low, then whisk in the cold butter cubes gradually, whisking continuously until the sauce is smooth, creamy, and emulsified. Season with salt and white pepper to taste.
- Serve: Spoon the warm beurre blanc sauce generously over the braised leeks. Garnish with fresh herbs if desired, and serve immediately for the best texture and flavor.
Notes
- Serve as an elegant side dish or a vegetarian main course.
- Make sure the leeks are thoroughly cleaned to remove any grit before cooking.
- Beurre blanc sauce should be served immediately to maintain its smooth and creamy texture.
- Use an oven-safe pan for braising to avoid transferring food between vessels.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Braising
- Cuisine: French
