Servings: 2 cups
Creamy Leek Sauce Recipe
Silky, onion-sweet creamy leek sauce in 15 minutes. Perfect for chicken, salmon, pork, pasta or veggies. The perfect addition making restaurant fancy, but weeknight easy.
Equipment
Ingredients
- 1/4 cup unsalted butter
- 2 leeks white and light greens only, sliced and cleaned
- 2-3 cloves fresh garlic minced
- 2 tablespoons flour
- 1 cup half & half
- 1/4 cup low sodium vegetable broth
- 1 fresh lemon juiced and zested
- 1/3 cup parmesan cheese finely grated
- 1/2 teaspoon coarse sea salt
- 1/4 teaspoon ground black pepper
Instructions
- In a medium saucepan over low-medium heat, melt the 1/4 cup unsalted butter.
- Add the cleaned and sliced 2 leeks, stirring to coat and then cooking down for 4-5 minutes. Leek should cook down, but not be browned. Add the minced 2-3 cloves fresh garlic, cooking for an additional minute.
- Stir in the 2 tablespoons flour, creating a roux paste.
- Whisk in the 1 cup half & half and 1/4 cup low sodium vegetable broth, reduce heat to low.
- Remove from the heat and whisk in the zested and juiced 1 fresh lemon, finely grated 1/3 cup parmesan cheese, 1/2 teaspoon coarse sea salt and 1/4 teaspoon ground black pepper. Mixture should coat the back of a spoon when the cheese has melted.
- Serve hot over chicken, pork, seafood, pasta or veggies.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
Storage: Store any leftover creamy leek sauce in an airtight container in the refrigerator. It should last for up to three days.
Freezing: Unfortunately I do not recommend freezing cream based sauces. They tend to separate.
Nutrition
Calories: 532kcal, Carbohydrates: 31g, Protein: 13g, Fat: 42g, Saturated Fat: 26g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 115mg, Sodium: 945mg, Potassium: 440mg, Fiber: 4g, Sugar: 10g, Vitamin A: 2765IU, Vitamin C: 41mg, Calcium: 408mg, Iron: 3mg