Prepare to embark on a gastronomic journey that will transport your taste buds straight to the heart of French cuisine! This luxurious Leek Mustard Sauce paired with delicate Écrevisse Strudel is not just a recipe—it's an experience that promises to elevate your cooking skills and impress even the most discerning food enthusiasts. With its creamy texture, bold mustard notes, and elegant presentation, this dish is about to become your new secret weapon in the kitchen.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 2 leeks, chopped
- 1/4 cup Dijon mustard
- 1 cup heavy cream
- 1 tablespoon olive oil
- Salt to taste
- Black pepper to taste
- Écrevisse (crawfish) strudel, for serving
Instructions
- Thoroughly wash and finely chop the leeks, discarding the tough dark green tops and using only the white and light green portions.
- Heat olive oil in a medium saucepan over medium-low heat. Add chopped leeks and sauté gently, stirring occasionally, until they become soft and translucent, approximately 6-8 minutes.
- Reduce heat to low and add Dijon mustard to the leeks, stirring to combine and distribute evenly throughout the mixture.
- Slowly pour in heavy cream, whisking continuously to create a smooth and integrated sauce. Maintain low heat to prevent cream from separating.
- Season the sauce with salt and freshly ground black pepper, tasting and adjusting seasoning as needed. Allow the sauce to simmer gently for 10-12 minutes, stirring occasionally until it thickens slightly.
- While sauce is simmering, prepare the écrevisse strudel by heating it according to package instructions or previous preparation method.
- Once sauce reaches desired consistency and strudel is heated, remove sauce from heat and let it rest for 2-3 minutes to settle flavors.
- Plate the écrevisse strudel and generously spoon the warm leek mustard sauce over or alongside the strudel.
- Garnish with a light sprinkle of fresh cracked black pepper or finely chopped chives if desired, and serve immediately.
Tips
- Choose fresh, high-quality leeks and clean them thoroughly to remove any sand or dirt between the layers.
- Use a low and slow cooking method when sautéing leeks to ensure they become soft without browning.
- For the smoothest sauce, whisk the cream continuously and maintain a low heat to prevent separation.
- Fresh Dijon mustard is key—avoid using mustard that has been sitting in your refrigerator for months.
- If the sauce becomes too thick, you can thin it with a little warm chicken stock or additional cream.
- For an extra layer of flavor, consider adding a splash of white wine when sautéing the leeks.
- Always taste and adjust seasoning before serving to ensure a perfectly balanced sauce.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
