Leek Mustard Sauce (Served With Ecrivisse Str)

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Servings: 10 Difficulty: Intermediate
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Rich and creamy mustard sauce with tender leeks, perfect for crayfish or chicken
Leek Mustard Sauce (Served With Ecrivisse STR recipe image

This luxurious Leek Mustard Sauce combines the earthy sweetness of sautéed leeks with the sharp tang of dry and Dijon mustards, all smoothed out with heavy cream and chicken stock. It creates a velvety, robust sauce that pairs beautifully with boiled crayfish (écrevisses) or roasted chicken. The texture is silky and rich, offering a comforting warmth that balances the spice of cayenne and white pepper. Ideal for dinner parties or elegant weeknight meals, this sauce adds a sophisticated touch to simple proteins. The flavor profile is deep and savory, with a gentle heat that lingers pleasantly. ItâÂÂs a classic international-style preparation that feels both rustic and refined.

Leek Mustard Sauce (Served With Ecrivisse STR recipe image
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Leek Mustard Sauce (Served With Ecrivisse Str)

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 10 Calories: 786.2

Description

This luxurious Leek Mustard Sauce combines the earthy sweetness of saut&# 195;©ed leeks with the sharp tang of dry and Dijon mustards, all smoothed out with heavy cream and chicken stock. It creates a velvety, robust sauce that pairs beautifully with boiled crayfish (écrevisses) or roasted chicken. The texture is silky and rich, offering a comforting warmth that balances the spice of cayenne and white pepper. Ideal for dinner parties or elegant weeknight meals, this sauce adds a sophisticated touch to simple proteins. The flavor profile is deep and savory, with a gentle heat that lingers pleasantly. ItâÂÂs a classic international-style preparation that feels both rustic and refined.

Ingredients

Directions

  1. Clean the leeks thoroughly, removing any grit, then slice them into thin julienne strips.
  2. Place a heavy saucepan over medium heat and melt 4 ounces of butter.
  3. Add the julienned leeks to the melted butter and sauté until they are soft and translucent, about 5-7 minutes.
  4. Stir in 2 ounces of dry mustard powder and cook for 2 minutes to toast the spices slightly without burning.
  5. Pour in 2 ounces of Dijon mustard and 8 ounces of chicken stock, stirring constantly to combine.
  6. Add 1 cup of heavy cream to the mixture.
  7. Season with cayenne pepper, white pepper, and salt to taste.
  8. Simmer the sauce gently for 5 minutes until it thickens slightly and the flavors meld.
  9. Strain the sauce through a fine-mesh sieve into a serving bowl to remove any solids.
  10. Serve the sauce hot over crayfish, chicken, or vegetables.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 786.2kcal
% Daily Value *
Total Fat 81.1g125%
Saturated Fat 51.0g255%
Cholesterol 215.0mg72%
Sodium 688.4mg29%
Total Carbohydrate 16.0g6%
Dietary Fiber 2.0g8%
Sugars 5.8g
Protein 2.7g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure leeks are washed very well to remove sand trapped between the layers.

For a vegetarian version, substitute chicken stock with vegetable stock.

The sauce can be made ahead and reheated gently over low heat; add a splash of cream if it becomes too thick.

Adjust the cayenne and white pepper to control the heat level according to preference.

This sauce pairs exceptionally well with boiled crayfish (écrevisses) or poached chicken breasts.

Keywords: leek, mustard, sauce, creamy, dijon, crayfish, ecrivisse, chicken, butter, heavy cream, stock, saute, vegetarian, comfort food, restaurant style, winter, dinner, rich, spicy
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