Description
This creamy leek sauce is rich yet delicate. Easy to make in 20 minutes, and perfect for pouring over chicken, pork, fish, pasta, or veggies.
Ingredients
Units
Scale
- 1/4 cup unsalted butter
- 2 large leeks, sliced to make 3-4 cups
- 1 teaspoon minced garlic
- 1/2 teaspoon salt, more to taste
- 1/2 teaspoon black pepper, more to taste
- 2 cups heavy whipping cream/heavy cream
- 1/2 cup shredded Parmesan
- 1 tablespoon fresh lemon juice
Instructions
- Warm a large nonstick skillet over medium heat and add the butter.
- Once the butter has melted, add the cleaned and sliced leeks, minced garlic, salt, and pepper.
- Cook the leeks until they've softened and browned, about 10 minutes.
- Pour the heavy cream over the leeks and stir to combine. Bring the sauce to a low simmer and continue cooking, stirring occasionally, until it has reduced by about half. This process takes 10-15 minutes and you'll need to stir more frequently the longer it reduces.
- Once the sauce has reduced by half, remove it from the heat, stir in the parmesan cheese until it has melted, and then add the lemon juice.
- Taste the sauce to see if it needs any additional salt.
- Serve immediately or leave on the stove on warm, stirring occasionally, until ready to serve.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: sauce
- Method: Stove-top
- Cuisine: American