A Classic Beurre Blanc with Roasted Leeks

There’s something quietly luxurious about a classic beurre blanc. Silky, rich and delicately balanced, it transforms simple ingredients into something memorable. In this recipe, it is served with roasted leeks, which become soft, slightly sweet and caramelised at the edges, creating a dish that feels both comforting and refined.

Served with a glass of De Grendel Sauvignon Blanc, the richness of the sauce is lifted by the wine’s freshness and vibrant acidity. Whether you are entertaining or simply looking for something a little special, this dish brings a sense of occasion to any table.

Ingredients

For the beurre blanc:
1 small shallot, finely chopped
100ml Sauvignon Blanc
1 tbsp white wine vinegar
125 – 150g unsalted butter, cold and cubed
Salt, to taste
A splash of lemon juice (optional, but recommended)

For the roasted leeks:
4 – 5 leeks, halved lengthways
1 tbsp olive oil
A pinch of salt

To Serve:
Crème fraiche
Fresh herbs of your choice

Method

Roast the leeks
Preheat your oven to 180°C. Place the halved leeks on a baking tray, drizzle with olive oil and season with a pinch of salt. Roast for 20–30 minutes, until soft and lightly caramelised on the edges.

Prepare the beurre blanc
In a saucepan over medium heat, gently cook the chopped shallot in a small knob of butter until soft and translucent, without colouring.

Add the Sauvignon Blanc and white wine vinegar, then allow it to simmer and reduce until almost no liquid remains and the mixture has a slightly syrupy consistency.

Lower the heat or remove the pan from the heat briefly, then begin adding the cold butter one cube at a time, whisking continuously to create a smooth, emulsified sauce. Continue until all the butter has been incorporated. Do not allow the sauce to boil, as this may cause it to split.

For a smoother finish, strain the sauce through a fine sieve. Return the sauce to the saucepan and whisk gently until thick and glossy. Season with salt and finish with a splash of lemon juice, if desired.

Assemble and serve
Arrange the roasted leeks on a serving plate. Spoon the warm beurre blanc generously over the leeks, add a dollop of crème fraîche, and finish with fresh herbs.

Serve immediately with a chilled glass of De Grendel Sauvignon Blanc.