We serve this sauce with our recipe for Poached Salmon
Serves: 4 to 6
1 cup leeks, whites only, cleaned and sliced (approx. 1 leek)
2 tablespoons butter, unsalted
½ cup white wine vinegar
½ cup white wine
1 cup clam juice (optional)
2 cups heavy cream
1 tablespoon honey
1 tablespoon roux – see recipe for Blond Roux
Season with salt and pepper
Cut the leek in half lengthwise before cleaning. Run under cold water to remove any dirt/sand between the layers.
Once clean, lay the flat side of the leek down on a cutting board, and slice into ¼-inch half-moon pieces. Sauté the leeks in butter over medium heat until soft, approx. 3 to 5 minutes. Set aside.
In a medium sauce pan over medium-high heat, cook the the vinegar, wine and clam juice until the liquid is reduced by half, approx. ten minutes. Lower the temperature to medium-low heat, add the cream and honey, and cook for five minutes. Add the roux to thicken, stirring frequently for about one minute.
To finish, add the sautéed leeks to the sauce, pour over salmon and serve.
To Store: Place the sauce in an airtight container and refrigerate for up to 3 days. To serve, reheat in a sauce pan.