Leeks in White Wine Sauce | Delicious Braised Leeks Recipe (2024)

FAQs

How to make a white wine and leek sauce? ›

Sweat the leeks in the butter in a large pan over a low heat for 15 minutes, stirring occasionally, until soft and sweet. Add the wine and turn up the heat. Bubble to reduce the wine until it has almost evaporated (about 2 minutes). Stir in the cream, lower the heat and cook for 2 minutes until just coating the leeks.

Season leeks with soy, maple, sesame oil, and mirin. Top with sliced garlic and a few knobs of butter around the outside of the pan. Add just enough stock to cover leeks halfway, bring to a boil and pop into over to roast until caramelized and tender when pierced with a knife.

In the US, England, and most other English-speaking areas, the dark green portion of the leek is fibrous and often has a "soapy" flavor which detracts from the flavor of the dish. It's not a good idea even to use those for vegetable stock, as the overall flavor is unpleasant.

However, washing leeks is particularly essential because they get LOTS of dirt and grit stuck in them during the growing process. Fortunately, a quick slice and swish in a bowl of water easily helps all that dirt fall out of your leeks and into the bottom of the bowl.

It adds a depth of flavor that wouldn't otherwise exist. Also, wine is an acid, so if you are making a meat sauce, It will break down the meat making it tender and delicious. I have a recipe for a Neapolitan stew that is made with white wine.

Top pairings

* Smooth dry white wines such as Chenin Blanc and unoaked or subtle oaked Chardonnay or Italian whites such as Gavi or Soave work with dishes that have a creamy texture or a light cheese sauce or leek dishes with eggs like a leek and cheese quiche.

Wash leeks thoroughly, making sure to get between the layers. Roughly chop or finely slice them, then steam, boil, braise, roast, stir-fry or sauté. Leeks are often used as a base ingredient in stocks, soups and stews, along with carrots, onion and celery.

Leeks should never be browned, or overcooked, because it will turn them into slimy mush. Instead, cook them until they are tender. They need to be cooked carefully and with a watchful eye because it's easy to undercook and overcook them.

To cook: Leeks can be boiled, braised or steamed. Sliced leeks should be cooked for 5-7 minutes until tender but still firm. Whole small leeks should be cooked for 10-15 minutes until tender but still firm, top with a cheese sauce and then brown under a preheated grill for 5 minutes or until golden.

The edible portions of the leek are the white base of the leaves (above the roots and stem base), the light green parts, and to a lesser extent, the dark green parts of the leaves.

Can you eat too many leeks? ›

Additionally, leeks contain high levels of oxalates, which can bind to calcium and other minerals in the gut and cause health problems for people who are prone to oxalate kidney stones. It is generally safe to eat moderate amounts of leeks as part of a balanced diet.

Leeks are also a good source of folate, a B-vitamin that's essential for cell growth and development. In addition to vitamins and minerals, leeks are also high in fibre. This can help to keep your digestive system healthy and may reduce the risk of constipation, heart disease, and certain types of cancer.

Many recipes for leek soup call for just the white part of the leek, probably to keep the soup a paler colour, but the greens have just as much, if not more, flavour, and colour the soup a brilliant light green.

If you are one of those people who can't tolerate an abundance of onions in a dish, try leeks instead. They're milder, even though they contain many of the sulfur compounds present in onions that are difficult for some people to digest.

Cleaning and prepping whole leeks

Cut straight through, up to and through the green ends of the leek, leaving the pale part of the leek whole. Rinse: Fan open the leek and place under cold running water. Rinse out any dirt or sand.

This delicate white wine sauce uses dry white vine, chicken broth and a splash of white wine vinegar. Serve over pan-seared chicken breast or fish. The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes.

Use Flour and Water

Combine 2 tablespoons flour with every 1/4 cup cold water and whisk until smooth. Add the mixture to your sauce over medium heat, and continue to stir and cook until you've reached your desired consistency.

Mix corn starch and water, pour it into sauce while stirring. Gradually add potato flakes until desired thickness. Place equal parts of butter and flour in a bowl and mix well. Shape into teaspoon-sized balls and use as needed to thicken the sauce.

Bordelaise sauce is a classic French sauce prepared with red wine, meat glaze or demi-glace, butter, shallots and bone marrow. Sauce lyonnaise is a French sauce prepared with white wine, vinegar and onions, which may be served with meat.