Ingredients for Champagne Leek And Lemon Cream
- 2 tablespoons butter
- 1/4 cup finely chopped shallots
- 2 cups sliced leeks
- 1/2 cup champagne
- Fresh Lemon Juice
- Whipping Cream
- Salt And Pepper
- 2 tablespoons fresh chopped dill
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How to Make Champagne Leek And Lemon Cream
- Melt 2 tablespoons of butter in a medium saucepan over medium-high heat.
- Add 2 cups of sliced leeks and 1/4 cup of finely chopped shallots to the saucepan.
- Cook, stirring occasionally, until the leeks are tender and translucent (about 5-7 minutes).
- Pour in 1/2 cup of champagne and simmer until the liquid reduces to 2-3 tablespoons (about 5 minutes).
- Stir in 2 tablespoons of fresh lemon juice and cook until the liquid evaporates (about 1 minute).
- Add 1/2 cup of heavy cream and simmer gently until the sauce slightly thickens (about 2-3 minutes).
- Season generously with salt and freshly ground black pepper to taste.
- Garnish with 2 tablespoons of fresh chopped dill before serving.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
9g
Fat
86g
Carbs
3g
