French-style Leeks
French-style Leeks is a easy French recipe that serves 2. 440 calories per serving. Recipe by Gourmandises TV - PARIS 🇫🇷 - Cooking on YouTube.
Prep: 10 min | Cook: 30 min | Total: 50 min
Cost: $2.60 total, $1.30 per serving
Ingredients
- 100 g Leek (white and green part, washed, cut in half lengthwise then into 3 cm pieces)
- 1 petite Shallot (finely chopped)
- 150 ml Dry red wine (preferably a fruity French wine)
- 150 ml Thick crème fraîche (30% MG) (at room temperature)
- 10 g Unsalted butter (in small piece)
- 15 ml Extra virgin olive oil (for the initial cooking)
- 15 ml Cognac (or brandy) (added before the wine and at the finish)
- to taste Salt
- to taste Freshly ground pepper
Instructions
Prepare the leek
Wash the leek thoroughly under running water, remove any damaged leaves, cut it in half lengthwise then slice into 3 cm pieces.
Time: PT5M
Sauté the aromatics
In the pan, heat the olive oil and butter over medium heat. Add the leek pieces (white) and lightly brown on all sides, then add the finely chopped shallot and the green leek diced.
Time: PT5M
Season and flambé the cognac
Sprinkle with a pinch of salt, generously grind pepper from the mill, then pour in the cognac. Let the alcohol evaporate for a few seconds.
Time: PT1M
Simmer in red wine
Pour in the red wine, cover the pan immediately and let simmer over low heat for 15 to 20 minutes, until the liquid has reduced significantly and the leek is tender.
Time: PT18M
Incorporate the cream
Remove the lid, add the crème fraîche, stir gently and let reduce another 3 to 4 minutes until you obtain a silky sauce that coats the leeks.
Time: PT4M
Plating
Place the two leeks side by side on a warm plate, drizzle with sauce, add an extra splash of cognac and finish with a turn of freshly ground pepper.
Time: PT2M
Nutrition Facts
- Calories
- 440
- Protein
- 3 g
- Carbohydrates
- 15 g
- Fat
- 80 g
- Fiber
- 2 g
Dietary info: vegetarian, gluten-free, low-carb
Allergens: milk, alcohol
Ingredient Substitutions
- Instead of Shallot: red onion
- Instead of Dry red wine: vegetable broth + balsamic vinegar
- Instead of Thick crème fraîche (30% MG): 20% liquid cream
- Instead of Unsalted butter: olive oil
- Instead of Extra virgin olive oil: butter
- Instead of Cognac (or brandy): Armagnac, whisky
Equipment Needed
- Frying pan (26 cm diameter)
- Chef's knife
- Cutting board
- Wooden spoon
- Ladle or sauce spoon (optional)
- Measuring cup (optional)
- Serving plate (optional)
Critical Steps — Do Not Skip
- Brown the leek without burning (step 2).
- Reduce the red wine until almost evaporated (step 4).
- Incorporate the cream without boiling to avoid separation (step 5).
Chef Tips from the Video
- Use a fruity but low-tannin red wine (e.g., Gamay) so it doesn't overpower the leek flavor.
- Add a small knob of butter at the end of cooking to make the sauce even shinier.
- Serve with mashed potatoes or basmati rice for a complete meal.
Troubleshooting
The leek remains tough after cooking.
Extend cooking on low heat, cover more, and add a little water or broth.
The sauce separates after adding the cream.
Reduce heat immediately, stir gently and do not let it boil.
The alcohol flavor is too pronounced.
Let the wine reduce longer or add a splash of water to dilute.
Storage
Refrigerator: Store in an airtight container for up to 2 days.
Freezer: Not recommended: the leek texture deteriorates when frozen.
Room temperature: Consume immediately; do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- The sauce can be prepared ahead and gently reheated before serving.
- The leeks can be blanched for 5 minutes, drained and kept refrigerated until ready to sear.
Last updated: August 20, 2026
