This Will Have Everyone Saying WOW! Easy and Delicious Leek Sauce | How to make a Creamy Leek Sauce

Quickly create a creamy leek sauce using only 7 ingredients in under 10 minutes that will have everyone saying WOW. In this step-by-step tutorial, I’ll unveil the secrets to crafting a mouthwatering creamy leek sauce that will take your dishes to a whole new level of deliciousness. Whether you’re looking to transform your chicken, pasta, or salmon recipes, this homemade leek sauce recipe has got you covered. You can even throw on toasts or puff pastry. Discover the art of creating this quick and delectable sauce – but keep ‘how easy it is to make’ a closely guarded secret! Join me as I demystify the process, ensuring that you can effortlessly impress your taste buds and those lucky enough to savor your creations. Keep this secret sauce recipe in your culinary arsenal and amaze your friends and family with your culinary prowess.

Cream leek sauce ingredients
1 cup of light green, with a little white, section of a leek
3 tbs or 42g butter
1/4 cup or 63ml chicken stock
1 cup or 250ml heavy cream
1/2 tsp chervil
1/4 tsp salt
1/4 tsp white pepper

Makes 1 cup or 250ml

Chapters

0:13 Prep work
1:48 Making the sauce
3:08 Finished sauce

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Welcome to The Sauce and Gravy Channel. This is Johnny Mac, The Gravy Guy. Every once in a while, you run across a sauce that’s easy to make and gives everybody that wow factor. So I’m going to show you how to make one. But you have to keep it a secret.

It’s a creamy leak sauce. Begin with a little prep work. We’re going to wash that leak off. It’s very important. It has a lot of dirt, debris, sand, and you don’t want that in your sauce. Open up the leak with at least one, possibly two cuts, starting about the middle of the leak

And going all the way up to the top. That way you’ll open it up so whenever you wash it, you can get rid of all of that grit and grime from inside the leaves. Now it’s time to get choppy choppy on this guy. For this recipe, you’ll just need the

Center section of the leak, the part that’s light green and slightly white. And whatever you do, do not throw away the top or the bottom of the leak. You can use those in other recipes. In the end, you’ll need at least one cup of chopped leek.

And to be honest, you can really cut this any way that you like it. But I’m going to cut it into strips or julienne it, and that’s why I only made one cut down the middle to wash the leak. The standard for a julienne is roughly about two

Inches long, so I’m going to trim it up. If you have any sections that are a little bit too white, trim it off and you can use that in something else. These two pieces of leak right here are the pieces that you’re going to want to use for this recipe to julienne.

There’s a few different ways that you can cut it. You can do it like this, stack it and then just slice it. Or you can roll it up just like you’re doing a Chiffonade type cut. If you want to roll it up, it’s a good idea to take out that center section.

It’s a little hard if you keep it in. It makes it more difficult to fold, and then roll it up until it forms a nice solid log. Make sure to keep pressure on it, cinch it down so it doesn’t unravel, grab your blade, and then go to town on it.

And that’s all there is to the prep work. Pretty easy just washing and chopping the leak. You can do that in a matter of minutes. So it’s clear sailing from this point. So here comes the fun part. Now it’s time to make a homemade creamy leek sauce.

Grab a skillet or a saute pan, put it over medium heat. Add three tablespoons of butter. After the butter is melted down, round up that one cup of leek that you chopped and drop it in. Snag your spatula. Give everything a bit of a mix. Make sure that the leeks are

Well covered with that butter. And cook this over medium heat until the leeks become nice and tender, roughly about two minutes or so. And if you like sauces and gravies, right now would be a perfect time to smash that subscribe button to learn new sauce and gravy making tips and techniques.

All right, moving right along here, you’re doing a great job with the sauce making process. Now it’s time to infuse flavor with some chicken stock. Quarter of a cup in it goes. And if you don’t want to use chicken stock, you can use veggie stock. You can use wine, water, whatever you prefer.

Once the stock is reduced by 3/4 it’s time to add your heavy cream. Don’t be scared of the cream. I’m not really sure why people hesitate on cream. It’s so good. Add some shrubbery, some dried Chervil, half a teaspoon. If you can find the fresh stuff, knock yourself out.

I haven’t found any in two years. Add a quarter of a teaspoon of salt. I’m using sea salt and a quarter of a teaspoon of white pepper. If you don’t have any white pepper, it’s okay. Use black pepper. I won’t tell anybody. Give everything a big mix. See, there’s not too many ingredients.

It’s not too complicated. Bring it to a simmer over medium heat. Once it starts to simmer, turn that heat down and cook until it becomes thick and coats the back of a spoon. And don’t walk away. This happens pretty quickly, so it doesn’t take very long at all.

If by chance you happen to reduce it too much and it becomes really thick, you can either eat it just like that, spread it on toast, put it on a puff pastry, whatever you like, or add more cream or maybe some milk just to thin it out.

Warm it up, and BAM you’re ready to go. And that’s it. That’s all there is to it. That’s how you make a creamy leek sauce. Pretty easy, right? Thanks, as always, for watching The Sauce and Gravy Channel. If you found this recipe helpful, be sure to hit that like button.

And if you happen to be looking for additional white sauce recipes, try out this avignon sauce. It’s a French sauce derivative, and it’ll blow your mind. Thanks again for watching. Remember, it’s just you, me, and the sauces. Keep Whiskin’ Y’all