Leeks with Dijon Mustard Sauce
This post contains affiliate links. For more information, click here.
If you’ve ever read Mireille Guiliano’s paradigm-shifting French Women Don’t Get Fat, you know how the author prizes the weight-loss power of leeks. She even advises a weekend of eating almost nothing but leeks with some mild seasonings. (I tried it, and don’t plan to do it again.) But I do agree with her that leeks can be yummy, especially when you enhance their delicate flavor with a light sauce, so I developed this simple recipe. I hope you enjoy it (but you don’t have to eat exclusively it all weekend!)

Steamed Leeks with Dijon Mustard Sauce
Ingredients
- 2 lg leeks, cut into 2x1/2" strips white and light green parts only
- 1/2 stick butter
- 2 tbsp onion, finely chopped
- 1 sm. clove garlic, minced
- 1/3 c. heavy cream
- 1 tbsp Dijon mustard
- 1/8 tsp salt
- 2 tbsp dry white wine
Instructions
Prepare leeks.
-
Bring water to boil in sm. saucepan with steamer basket.
-
Steam leeks until tender, approx. 5-6 min. Drain thoroughly.
Make sauce.
-
Melt butter in med. saucepan over med-low heat. Add onion and cook until translucent, approx. 4 min. Stir in garlic.
-
Stir in cream, mustard, and salt and blend well.
-
Stir in wine. Heat to simmer.
Place leeks in serving dish. Ladle sauce on top. Serve.
Looking for help with meal planning? You might like Prepear, a free app where you can find and save recipes, store meal plans, and automatically create grocery lists.
Looking for other healthy recipes? You might like:
- Balsamic Eggplant
- Butternut Squash with Apples
- Cheddar-Mashed Cauliflower
- Curried Eggplant
- Peperonata
- Tuscan Tuna Salad




2 Comments