Leeks with cider and cream velouté
French cuisine › Normandy · French Cooking Academy · ♥ 3.9K likes · 193.4K views · 10 min video
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Read about leeks in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ½ whole thinly sliced onion
- 10 g butter
- 5 g flour
- 160 ml cider
- 100–150 ml cream
- leeks
- rock salt
Prepare, tie and boil the leeks in salted water with the lid on, as for part 1.
Trimming and cleaning leeks
Melt all the butter in a saucepan with the onions and cook on low heat a few minutes to sweat them, with just a little colour.
Add the flour, mix into a paste and cook the roux a minute or two on very low heat, stirring continuously, to remove the floury taste.
Pour in all the cider and raise the heat a little to start thickening.
- lemon juice
Add the cream and lemon juice, adding cream until the sauce is neither too liquid nor too thick.
- salt
- white pepper
- fresh nutmeg
Season with a pinch of salt, a pinch of white pepper and a little nutmeg; let it sit.
Lift the cooked leeks into the serving dish, remove the string and rest them to room temperature or a little colder.