Mavis's Braised Leeks in Wine

Ingredients

• 1.1 onion, chopped
• 2.60 millilitre butter, divided — half for sautéing, half for sauce
• 3.garlic, 1–2 cloves; crushed
• 4.500 gram leeks, if very young, simply top and tail; if older, cut into strips
• 5.125 millilitre dry white wine
• 6.125 millilitre chicken stock
• 7.salt, to taste
• 8.black pepper, to taste
• 9.1 bay leaf
• 10.2.5 millilitre dried oregano, origanum = South African/British spelling of oregano
• 11.15 millilitre plain flour, for sauce
• 12.5 millilitre English mustard, prepared (wet mustard)
• 13.45 millilitre cheddar cheese, grated
• 14.100 millilitre cream

Method

1. 1.Sauté the onion in HALF the butter until soft. Add the garlic and stir-fry until the aroma is released.
2. 2.Add the leeks and toss well. Add the wine, the stock, the salt, the pepper, the bay leaf and the oregano.
3. 3.Cover and simmer until leeks are tender. Strain and RESERVE the leek liquid.
4. 4.Put leeks into a heatproof dish. Melt remaining butter. Stir in the flour and cook a few moments.
5. 5.Gradually beat in the reserved leek liquid. Cook until bubbling.
6. 6.Stir in the mustard, cheese and the cream. Pour over leeks and serve hot.

Notes

• Reserving the leek braising liquid is key — it becomes the base of the cream sauce.
• Origanum = South African/British spelling of oregano.