Leek – apricot sauce
Ingredients
- 75 g leek, prepared and fine chopped
- 75 g dried soft apricots
- knob of butter
- 300 ml beef of chicken stock
- 50 g cold butter, cubed
- salt, white pepper to taste
Method
- Melt butter in saucepan and cook leeks over low heat for a few minutes, added chopped apricots and stock. Simmer until leeks and apricots are soft, 10 to 15 minutes. Remove from heat and blend to a smooth sauce, pass through a fine-meshed sieve, season to taste. Pour back in to saucepan, heat (but do not boil) and mount in butter cubes to give the sauce a silky consistency. Serve hot, lukewarm or cold.