Baked Leeks and Mustard Sauce by Maree Connolly, Executive Chef, Quench Restaurant and Bar, Blenheim, Marlborough, New Zealand.
A great match with our Reserve Chardonnay!
This is a delicious accompaniment to roasted meats or a casserole and mash or a baked potato – perfect on a cold winter’s night!
- 75g butter
- 2 Tblsp olive oil
- 8 medium-sized leeks, trimmed and washed
- 2 cups chicken or vegetable stock
For the mustard sauce:
- 50g butter
- 1 medium onion, finely chopped
- 1 cup dry white wine
- 1 cup chicken or vegetable stock
- 1 cup cream
- 2 Tblsp cream
- 2 Tblsp Dijon mustard
- 1/3 cup chives, finely chopped
- ½ tsp white pepper
Preheat the oven to 200C. Spread the butter and the olive oil over the bottom of a roasting pan, large enough to hold the leeks in one layer. Add the leeks and roast for ten minutes. Turn them over and roast for another ten minutes. Pour the stock over the leeks and roast for another ten minutes or until they have started to brown slightly on top, and the liquid has reduced.
To make the sauce, melt the butter in a small, heavy-based saucepan over a medium heat and add the onion and sauté for about five minutes, or until softened. Increase the heat and add the wine and stock and slowly bring to the boil. Simmer until the liquid has reduced by half and then stir in the cream. Simmer gently until the sauce has thickened slightly. Stir in the mustard. Chives and white pepper and finally season to taste with the salt.
If serving with roast chicken, this would be a great match with our Reserve Chardonnay.