Leek sauce
Ingredients
- 4 leeks, trimmed and sliced
- 25 g butter
- double cream
- salt and white pepper
Method
- Melt butter in saucepan, add 3 tbsp cream and the leek slices, simmer until leek is tender. Puree mixture, adjust thickness and pass through sieve. Season to taste.
Variations
Use any other vegetable puree, thinning with cream or stock to wanted thickness of sauce.