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

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Leeks in White Wine Sauce | Delicious Braised Leeks Recipe (1)

This leeks in white wine recipe is a surprisingly gratifying dish. This humble vegetable is often overlooked but its delicate flavour works perfectly with this buttery, white wine sauce. This recipe takes a little more prep than some of our other recipes if you’re looking for easy leek recipes, but it’s worth the extra effort!

Leeks are part of the same vegetable family as onions and garlic, but with a sweeter, milder flavour.

Generally, leeks work well with cheese, cream, garlic, shallots, ham and chicken. Herbs such as parsley, sage, thyme, basil, and chervil complement leeks. As do lemon and mustard seasonings.

Leeks are just as versatile as onions. They can be cooked in all kinds of ways including fried, boiled, braised, roasted, and even slowly cooked to caramelise like onions.

When is leek season? When are leeks at their best?

In the UK the leek season, when they are at their best locally, runs from around November to April.

Leeks in White Wine Sauce | Delicious Braised Leeks Recipe (2)

What is in the leeks in white wine recipe?

In this leeks recipe we try to use as much of the leek as possible, so instead of discarding the tougher green part of the leek, we fry it in butter and oil, low-and-slow style, to soften it. There is lots of lovely flavour in there.

The leeks sauce is simply white wine, chicken stock, a dash of lemon juice and seasoning. Together with the butter and oil, the ingredients emulsify together to make an unctuous sauce.

Leeks in White Wine Sauce | Delicious Braised Leeks Recipe (3)

What do leeks with white wine sauce taste like?

The flavour of leeks with white wine sauce is delicate. It has a spring-like feel to. It’s an uplifting yet slightly decadent dish. The leeks are tender and soft with their gentle onion flavour. The sauce has a sweetness that we relish, and that distinct alcohol-ness that brings depth.

Leeks in White Wine Sauce | Delicious Braised Leeks Recipe (4)

What do you serve braised leeks with?

We served these braised leeks in white wine sauce with our classic lemon and thyme roast chicken and it was a hit with all the family.

You could also serve this slopped over a fresh bowl of pasta with shavings of fresh parmesan grated on top.

This dish also makes for a wonderful vegetable side dish at a summer barbecue, just place in the middle of the table along with a pile of cooked ham, a tower of super soft fresh bread, and a giant bowl of peppery green salad.

Leeks in White Wine Sauce | Delicious Braised Leeks Recipe (5)

What does braised mean in cooking?

Braising is the process of lightly frying then stewing slowly. The term braising comes from the French word ‘braiser’ which means the combination style cooking for dry then wet heat for food. Food is fried, sautéed, or seared in a pan first before the liquid is added and the food is slowly cooked at a low temperature. We think braising is a great way on how to cook leeks.

Leeks in White Wine Sauce | Delicious Braised Leeks Recipe (6)

Can you substitute any of the ingredients in this leeks recipe?

If you want to make a vegetarian or vegan version of braised leeks you can switch the chicken stock to vegetable stock. For a vegan version take out the butter and add 2 more tablespoons of olive oil.

Here is our braised leeks recipe.

Leeks in White Wine Sauce | Delicious Braised Leeks Recipe (7)

BRAISED LEEKS WITH WHITE WINE SAUCE (SERVES 4)

INGREDIENTS

  • 2 Large Leeks
  • 3 Cloves of Garlic, finely sliced
  • 1 Tbsp Olive Oil
  • 30g Butter
  • 150ml White Wine
  • 300ml Chicken Stock
  • 2 Tbsp Lemon Juice
  • Sea Salt Flakes
  • Freshly Ground Black Pepper

METHOD

  1. Discard the tough outer leaves and trim the leeks first. Cut through the leeks to separate the green part from the white bit. Finely slice the green parts of the leeks. For the white bulb bits of the leeks peel away the tough outer layer then slice into 1-inch pieces. Rinse the leeks thoroughly to remove any trapped grit.
  2. Melt the butter and olive oil in a large frying pan over medium heat. Once melted add the sliced garlic and allow to gently cook until softened. Add the sliced green leeks to the pan and cook on a low heat for about 15 minutes, or until soft.
  3. Toss the white leeks into the pan and coat with the garlicky, leek-y butter. Season with salt and pepper.
  4. Tip the leeks into a baking tin followed by the lemon juice, white wine, and chicken stock. Place a square of baking paper on top and cover the pan with foil.
  5. Bake in the oven at 180C for about 35-40 minutes, or until the leeks are fork-tender.

Leeks in White Wine Sauce

Leeks in White Wine Sauce | Delicious Braised Leeks Recipe (8)

We try to use as much of the leek as possible, so instead of discarding the tougher green part of the leek, we fry it in butter and oil, low-and-slow style, to soften it. There is lots of lovely flavour in there.

The sauce is simply white wine, chicken stock, a dash of lemon juice and seasoning. Together with the butter and oil, the ingredients emulsify together to make an unctuous sauce.

Prep Time5 minutes

Cook Time1 hour

Total Time1 hour 5 minutes

Ingredients

  • 2 Large Leeks
  • 3 Cloves of Garlic, finely sliced
  • 1 Tbsp Olive Oil
  • 30g Butter
  • 150ml White Wine
  • 300ml Chicken Stock
  • 2 Tbsp Lemon Juice
  • Sea Salt Flakes
  • Freshly Ground Black Pepper

Instructions

  1. Discard the tough outer leaves and trim the leeks first. Cut through the leeks to separate the green part from the white bit. Finely slice the green parts of the leeks. For the white bulb bits of the leeks peel away the tough outer layer then slice into 1-inch pieces. Rinse the leeks thoroughly to remove any trapped grit.
  2. Melt the butter and olive oil in a large frying pan over medium heat. Once melted add the sliced garlic and allow to gently cook until softened. Add the sliced green leeks to the pan and cook on a low heat for about 15 minutes, or until soft.
  3. Toss the white leeks into the pan and coat with the garlicky, leeky butter. Season with salt and pepper.
  4. Tip the leeks into a baking tin followed by the lemon juice, white wine, and chicken stock. Place a square of baking paper on top and cover the pan with foil.
  5. Bake in the oven at 180C for about 35-40 minutes, or until the leeks are fork-tender.
Leeks in White Wine Sauce | Delicious Braised Leeks Recipe (9)

You might also like these recipes:

  • Roasted Broccoli
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  • Sautéed Brussels Sprouts
  • Peas with Mint and Spring Onion

Leeks in White Wine Sauce | Delicious Braised Leeks Recipe (10)

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.

How does Gordon Ramsay cook 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.

Why don't you use the green part of leeks? ›

The common wisdom is that leek greens are so tough, they should only be used to make stock. I agree that leek greens are great to throw into stock, but that's far from their only use. Yes, the fact is that they are tough.

How do you cook leeks so they are not stringy? ›

Now, pay attention: Simmer your leeks gently in well-salted water. Don't let them boil and don't let them go too long. They should be tender and silky, not mushy or stringy. Conversely, if not cooked enough, they'll be unpleasantly chewy.

What does adding white wine to sauce do? ›

Not only is a glass of wine the perfect kitchen companion while you cook but adding red or white wine to pasta sauce can boost the flavor of your dish in a big way.

What white wine is best with leeks? ›

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.

How do you cook leeks Jamie Oliver? ›

Put a large casserole-type pan (ideally one you'd be happy to serve in) on a medium heat and add a drizzle of oil, the butter, thyme leaves and garlic. Cook until it begins to bubble and fry, then stir in the leeks. Continue cooking and checking on it every few minutes to stir and make sure it doesn't catch.

Can you overcook leeks? ›

To sweat them, place them in a pan with butter or oil and cook over low heat until they get soft but not browned. Leeks should never be browned, or overcooked, because it will turn them into slimy mush. Instead, cook them until they are tender.

Why do you soak leeks in water? ›

Soak the stalks in a bowl of cold water for 10 minutes or so, then rinse under cold running water in the sink. The long soak allows the water to penetrate the leek's many layers, clearing out all the bits of debris. Once your veg is all cleaned up and dirt-free, it's time to get cookin'.

Is any part of a leek poisonous? ›

Edibility: Flowers have a mildly bitter flavor and like young leaves can be eaten in small quantities raw in salads and sandwiches or cooked in tea and soups. Bulbs and stems can also be eaten raw or cooked.

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.

How long should leeks be cooked? ›

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.

Why do you put leeks over onions? ›

Leeks are the mildest of the onion family and really shine when they're cooked, offering a lovely subtlety to dishes and a delicate, melty texture. Typically, the white and light green parts are consumed, while the dark green tops are left out, being full of fibers and hard to chew.

Why are my cooked leeks tough? ›

Dirt and grit: Leeks grow in sandy soil, and they can often contain dirt and grit between their many layers. To avoid a gritty texture, leeks should be thoroughly washed and cleaned before cooking. Tough outer layers: Leeks have several tough, fibrous layers that can be difficult to cut and chew.

What is the best way to eat leeks? ›

Here are a few of my favorite ways to use them:
  1. On their own! Grill or roast them and enjoy them as a side dish. ...
  2. In soups. Leeks are famous for their ability to add depth to soups, stews, and stock. ...
  3. In pasta. ...
  4. In risotto. ...
  5. With eggs. ...
  6. In stuffing. ...
  7. On pizza.

What is white wine sauce made of? ›

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.

What can I use to thicken a white wine sauce? ›

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.

How do you thicken a creamy white wine sauce? ›

How do you thicken white wine pasta sauce? If you're finding your sauce not thick enough, you can add in a little bit of flour at a time to thicken it up.

What is a sauce made from wine called? ›

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.

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