25 g/1 oz butter
2 leeks, trimmed and thinly sliced
25 g/1 oz plain flour
500 ml/18 fl oz boiling Vegetable or Chicken Stock
juice of 1/2 lemon, strained
100 ml/3½ fl oz double cream
1 tablespoon chopped fresh parsley
salt and white pepper


1.Melt the butter in a saucepan. Add the leeks and cook over a low heat, stirring occasionally, for about 5 minutes until softened but not browned.
2.Sprinkle in the flour and gradually stir in the boiling stock. Cook for a further 10 minutes.
3.Remove the saucepan from the heat and push the leek mixture through a sieve into a clean saucepan.
4.Reheat the sauce gently, then stir in the lemon juice, cream and chopped parsley.
5.Season with salt and white pepper to taste.
6.For chops.

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