Creamy Leek Sauce

Sauce Fanatic

3 tablespoons unsalted butter 3 medium leeks, white and light-green parts only, washed well and sliced into ½-inch rounds (about 1 ½ cups) 1 garlic clove, minced or pressed ⅓ cup dry white wine ⅓ cup heavy cream 2 tablespoons finely chopped fresh chives Coarse salt and freshly ground pepper ¼ cup chicken stock

Melt the butter in a medium skillet over medium-low heat. Add the leeks and garlic; simmer, stirring occasionally for about 5 minutes.

Add the wine, and simmer until leeks are very tender, about 4 minutes. Add cream and chives; return to a simmer.

Reserve half; transfer the remaining mixture to a blender. Add chicken broth, and puree until the leek sauce is smooth. Return to the pan with the reserved mixture and stir to combine.