Cream and leeks veal stock creamy sauce

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


  • 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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  • 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.

Chef's notes