Cream and leeks veal stock creamy sauce
5
15
6
No
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
Preparation
Side-by-side mode- 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.
