Cream and leeks veal stock creamy sauce

Name: Cream and leeks veal stock creamy sauce
Cook time: 15 min
Total time: 5 min
Yield: 6
Cuisine: Side dishes
Ingredients: 30 ml (2 tablespoons) of butter; 30 ml (2 tablespoons) of oil; 30 ml (2 tablespoons) of Les Cultures de chez nous sliced leeks; 125 ml (1/2 cup) of white wine; 500 ml (2 cups) of veal stock; 125 ml (1/2 cup) of cooking cream; Salt and pepper up to taste

Author: Les Cultures de chez nous

Preparation	5
Baking	15
Portions	6
Freezing	No

Ingredients

Preparation

Ingredients

30 ml (2 tablespoons) of butter
30 ml (2 tablespoons) of oil
30 ml (2 tablespoons) of Les Cultures de chez nous sliced leeks
125 ml (1/2 cup) of white wine
500 ml (2 cups) of veal stock
125 ml (1/2 cup) of cooking cream
Salt and pepper up to taste

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Preparation

Melt butter with oil. Fry sliced leeks until coloration begins. Deglaze with white wine. Reduce of an half.
Add veal stock. Reduce until desired consistency. Reduce heat of an half with cream. Season up to taste.

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Cream and leeks veal stock creamy sauce

Ingredients

This week's specials

Preparation

Chef's notes

Was it good?

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