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Leek Sauce

Serves: 8-10 portions

Ingredients

  • 2 Tbsp. chopped shallots
  • 1 cup+½ cup julienne leeks, whites only
  • 2 tsp. blended oil
  • 1 cup Chardonnay
  • 1½ tsp. Fish Base
  • 1 cup heavy cream
  • 2½ tsp. cornstarch
  • ½ lb. salted butter, softened
  • white pepper to taste

Instructions

  1. 1 Sweat the chopped shallots and 1 cup of leeks in the blended oil.
  2. 2 Add the Chardonnay and reduce over moderate heat until dry.
  3. 3 Add the heavy cream and reduce by ¼.
  4. 4 Add the RC Fish Base and mix well.
  5. 5 Make a slurry with the cornstarch.
  6. 6 Over moderate heat, add the slurry to the shallot and Cream mixture.
  7. 7 Stir until thickened and remove from heat.
  8. 8 Add the butter one piece at a time, whisking vigorously until fully incorporated.
  9. 9 Strain, and keep warm.
  10. 10 Sauté the ½ cup of leeks without browning.
  11. 11 Add to strained sauce as a garnish.
  12. 12 Season with white pepper.
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