Creamy Leek Sauce
A smooth and flavorful Creamy Leek Sauce made with sautéed leeks, garlic, cream, and butter—perfect for chicken, fish, pasta, or vegetables.
Equipment
- skillet or saucepan
- Wooden spoon or spatula
- Knife & cutting board
- measuring cups/spoons
- Whisk
- Blender (optional, for extra smoothness)
Ingredients
- 2 medium leeks trimmed, cleaned, and thinly sliced
- 2 tbsp butter
- 2 garlic cloves minced
- 1 cup heavy cream or half-and-half for lighter version
- ½ cup chicken or vegetable broth
- ¼ cup grated Parmesan cheese optional, for richness
- ½ tsp black pepper
- Salt to taste
- 1 tbsp olive oil
Instructions
- Clean leeks thoroughly, slice thinly.
- Heat olive oil and butter in a skillet over medium heat.
- Add leeks and sauté 6–8 minutes until soft and slightly caramelized.
- Stir in garlic and cook for 1 minute until fragrant.
- Pour in broth and simmer for 3–4 minutes.
- Reduce heat to low; stir in heavy cream and Parmesan cheese.
- Simmer 5 minutes, stirring until sauce thickens and becomes creamy.
- Season with salt and pepper to taste.
- Blend for a silky finish (optional) or serve as is.
Notes
Nutrition Facts (per ¼ cup, approx.):
- Calories: 120
- Protein: 2g
- Carbohydrates: 4g
- Fat: 11g
- Saturated Fat: 6g
- Cholesterol: 30mg
- Sodium: 160mg
- Fiber: 1g
- Sugar: 1g