I once thought there was an actual black hole in my kitchen drawer. You know, the one where we stuff all those miscellaneous things? See, the other day, I was on this cleaning rampage — I blame the spring fever, but that’s a story for another day. Everything was being sorted, decluttered, and categorized, and I couldn’t help but wonder how magnificent it would be, having this same outer space-inspired organization format for my life.
When they say that a clutter-free space leads to a clutter-free mind, they aren’t kidding! My newfound love for decluttering systems dramatically improved my time management, making it easier to whip up new dishes, spend quality time with my kids, and scribble down my musings on this little corner of the internet. If you asked me if it was life-changing, I’d say chef’s kiss.
Now, let’s talk about lifesavers disguised as sauces. Today, I’ll introduce you to a fabulous Leeks Sauce that can transform a good dish into a stellar meal (pun intended!). Not only will you feel like a kitchen wonder, but your family will also think you’ve been receiving secret cooking lessons from the stars! Join me in exploring this divine sauce, and soon you’ll be doing victory laps around your clutter-free kitchen, sharing praises from every nook and cranny of the universe.
Ingredients
- Meat drippings or butter – The source of smoky flavor.
- Salt and pepper – To bring out the flavors.
- Lemon juice – A tangy note to bring everything together.
- Leeks – The star of the show, make sure to clean them well and slice them up before roughly chopping.
- Garlic – A must-have in any savory dish, use either fresh cloves or pre-made paste.
- Flour – To thicken up the sauce.
- Chicken stock or broth – Adding richness and depth of flavor.
- Milk – For a creamy and comforting touch.
- Ground Mustard – A little goes a long way in adding pungent mustard flavor.
- Sour cream – To add tang and creaminess.
- Fresh tarragon leaves – To give it a fresh, almost minty flavor.
Instructions
- First things first, let’s heat up that large frying pan over medium heat. If you’re using meat drippings, great, toss ’em in there. But if not, no worries, just melt 2 tablespoons of butter.
- Next, it’s time to add in those leeks. Make sure to move them around so they don’t burn and get nice and tender. While they’re cooking, go ahead and add in some chopped garlic or garlic paste.
- Once the leeks are nice and soft, it’s time to add in the flour and start whisking in the chicken stock and milk. Let it simmer and thicken for about 15 minutes, stirring occasionally. If you have some protein, feel free to toss it in there too.
- Once it’s thickened, add in the ground mustard and sour cream. Squeeze in some lemon juice, season with salt and pepper and toss in some fresh tarragon leaves.
Notes:
- When selecting leeks, look for ones that are more white in the middle than green. Be sure to clean them well before slicing to remove any dirt or sand.
- This recipe is a great base for other dishes like leek and chicken pie or pasta.
- If you can’t find leeks, vidalia onions can be used instead.
- And remember, if you don’t have meat drippings, substitute 2 tablespoons of unsalted butter.
Serving Suggestions for the Leek Sauce Recipe
This leek sauce is the perfect addition to any meal that needs a burst of flavor! Whether you’re looking to switch up your usual gravy routine or add some extra zing to your roasted chicken, this sauce is sure to impress.
- Ladle it over a plate of creamy mashed potatoes for a classic comfort meal.
- Spoon it over some pan-seared salmon for a delicious twist on a classic fish dish.
- Use it as a dipping sauce for roasted vegetables, like carrots and green beans.
- Stir it into some cooked pasta for a quick and easy pasta dish.
- Make a hearty and flavorful chicken pot pie by adding it to the filling.
- Give your grilled chicken some extra oomph by brushing it with the sauce while it’s cooking.
- Make a fun and flavorful twist on traditional chicken and biscuits by spooning the sauce over them.
And if you have any leftovers, you can always freeze it for later. Just pop it in the microwave to reheat and you’ll have a delicious and convenient meal in no time!
FAQ’s
Can I use something else instead of leeks?
If you’re not able to find leeks or they’re not available to you, 2 vidalia onions can also be used in place of leeks.
Can I use chicken broth instead of chicken stock?
Absolutely! you can use 2 cups of chicken broth or chicken stock for this recipe, use whatever you have on hand.
Can I make this recipe vegan?
Unfortunately, this recipe is not vegan as it calls for meat drippings and butter. But you can try substituting the meat drippings with vegetable oil and butter with a vegan butter alternative.
How long does it take to make this recipe?
The total time for this recipe is about 25 minutes. The leeks cook for about 15 minutes and then it takes another 10 minutes for the sauce to thicken.
Can I add my protein to this sauce while it’s cooking?
Yes, you can add your protein to the sauce while it’s cooking. Once the broth starts to simmer, you can add your protein and let it cook in the sauce. It will be delicious!
Chicken & Leek Sauce with Tarragon and Mustard
Equipment
- 1 kitchen knife
- 1 Cutting Board
- 1 large saucepan
- Measuring cups and spoons
- 1 Whisk
Ingredients
- 2 tbsp Meat drippings or unsalted butter
- 2 leeks, white and light green parts only, sliced and rinsed
- 1 clove of garlic, minced or 2 tsp garlic paste
- 2 tbsp all-purpose flour
- 2 cups chicken broth or stock
- 1/2 cup whole milk
- 1 tsp Dijon mustard
- 3 tbsp sour cream
- 1 lemon, juiced
- Salt and freshly ground black pepper, to taste
- 1 handful fresh tarragon leaves, chopped
Instructions
- In a large saucepan, heat the meat drippings or butter over medium heat until melted.
- Add the sliced leeks to the pan and cook, stirring occasionally, until they are tender, about 5 minutes.
- Add the minced garlic to the pan and cook for another minute until fragrant.
- Sprinkle the flour over the leeks and stir to combine. Gradually pour in the chicken broth or stock, whisking continuously to prevent lumps from forming.
- Increase the heat to medium-high and bring the sauce to a simmer. Reduce the heat to low and let the sauce cook for 10 minutes, stirring occasionally, until it has thickened.
- Stir in the whole milk, Dijon mustard, and sour cream until well combined. Squeeze in the lemon juice and season with salt and pepper to taste.
- Stir in the chopped tarragon leaves and remove the sauce from the heat. Serve hot over cooked chicken, pasta, or steamed vegetables.
Notes
If you don’t have fresh tarragon, you can use dried tarragon or other herbs like parsley, chives, or thyme.
This sauce can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
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