Ingredients:

  • 4 Large Leeks (White & light green parts only, approx. 1.2 kg), Trimmed, sliced, and thoroughly cleaned
  • 4 Tablespoons Unsalted Butter (60 g)
  • 4 Fresh Thyme Sprigs (or 1 tsp dried)
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 1/4 cup Dry White Wine (60 ml, Optional)
  • 1 cup Chicken or Vegetable Stock (240 ml, Low Sodium, must be warm)
  • 1/4 cup Crème Fraîche or Double Cream (60 g)
  • 1/2 teaspoon Lemon Zest (Finely grated)
  • 1 teaspoon Lemon Juice (Freshly squeezed)

Instructions:

  1. Preparation: Trim off the dark green tops and root ends of the leeks. Slice the remaining white and pale green stalks lengthwise, then crosswise into 1/2-inch (1.2 cm) thick half-moons.
  2. Washing: Place the sliced leeks into a large bowl of cold water and agitate well to remove grit. Transfer to a colander and repeat the rinsing process until the leeks are absolutely clean and grit-free.
  3. Sweat the Leeks: Place a deep, wide pan over medium-low heat. Add the unsalted butter and melt until foamy. Add the clean leeks, salt, pepper, and thyme sprigs. Reduce heat to low, cover the pan, and sweat for 10 minutes, stirring occasionally. The leeks should soften but not brown.
  4. Deglaze (Optional): Remove the lid. If using, pour in the white wine and increase the heat slightly, stirring until the wine has reduced by half (about 2 minutes).
  5. Braise: Pour in the warm stock. Bring the liquid just barely to a simmer, then immediately reduce the heat to the lowest setting. The liquid should only bubble occasionally.
  6. Simmer: Cover the pan tightly and allow the leeks to braise for 20–25 minutes, or until they are completely yielding and tender when pierced with a fork.
  7. Reduce Liquid: Remove the thyme sprigs. If there is a substantial amount of liquid remaining, remove the lid and increase the heat to medium. Simmer rapidly for 3-5 minutes until the liquid has reduced to a thick, glossy sauce consistency (a 'nage').
  8. Enrich: Remove the pan from the heat. Stir in the crème fraîche (or double cream), lemon zest, and lemon juice until the sauce is smooth and emulsified.
  9. Serve: Taste and adjust salt and pepper as needed. Transfer immediately to a warm serving dish.