Leek and Veal Gravy Creamy Sauce

Author: Les Cultures de chez nous
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Images poireaux
Preparation 5
Baking 15
Portions 6
Freezing No
Ingredients
Preparation

Ingredients

  • 30 ml (2 tbsp) butter
  • 30 ml (2 tbsp) oil
  • 30 ml (2 tbsp) sliced leeks Les Cultures de chez nous
  • 125 ml (1/2 cup) white wine
  • 500 ml (2 cups) veal gravy
  • 125 ml (1/2 cup) cream 15 % for cooking
  • Salt and pepper
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Preparation

  • Melt butter and oil and brown leeks. Deglaze with white wine. Reduce to half.
  • Add veal gravy. Reduce until desired consistency. Half heat and bind the sauce with cream. Season to taste.

Chef's notes