Leeks with Dijon Mustard Sauce

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!)

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Steamed Leeks with Dijon Mustard Sauce

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4


  • 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


Prepare leeks.

  1. Bring water to boil in sm. saucepan with steamer basket.  

  2. Steam leeks until tender, approx. 5-6 min.  Drain thoroughly.  

Make sauce.

  1. Melt butter in med. saucepan over med-low heat.  Add onion and cook until translucent, approx. 4 min.  Stir in garlic.  

  2. Stir in cream, mustard, and salt and blend well.  

  3. Stir in wine.  Heat to simmer.  

Place leeks in serving dish. Ladle sauce on top. Serve.


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Steamed Leeks with Dijon Mustard Sauce

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