This leek and cheese sauce is deliciously creamy, packed with flavour and flecked with buttery leeks and sweet peas. Serve with your next roast dinner!
To make it, you'll start my melting butter in a pan, then adding leeks and garlic and sweating down until soft.
Next, you'll add flour and more butter, stirring and heating to create what is essentially a 'roux', so that when you add your milk, it will thicken beautifully.
Once thickened, you'll add a generous handful of grated cheddar and stir until melted before finally added some frozen peas, which cook in no time in the heat of the sauce without losing their vibrant colour.
This is such a simple sauce, you'll be making it for all sort of occasions. Try it with your weekend roast, with chicken, with potatoes and even with fish - it's heaven!
Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!
Ingredients
- 25 g (0.9 oz) slightly salted butter
- 275 g (9.7 oz) leeks 2 medium, trimmed and sliced
- 2 cloves garlic minced
- 400 ml (13.5 floz) whole milk
- 25 g (0.9 oz) plain white flour (all purpose flour)
- 100 g (3.5 oz) mature cheddar cheese (sharp cheddar) grated
- 100 g (3.5 oz) petit pois frozen fresh
- salt and black pepper
Instructions
Melt half butter in a large pan over a medium-low heat.
Add the leeks, garlic and a pinch of salt and pepper.
Sweat for 5-7 minutes until soft.
Add the flour and remaining butter to the pan.
Stir to coat the leeks.
Gradually add the milk while whisking over a low heat.
Continue to heat until it thickens. Taste to make sure the flour has cooked out.
Add the cheese.
Whisk through gently until melted.
Stir in the peas.
Cook for a a couple of minutes to heat through.
Season, if needed, and serve.
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Leek and Cheese Sauce
Ingredients
- 25 g (0.9 oz) slightly salted butter
- 275 g (9.7 oz) leeks 2 medium, trimmed and sliced
- 2 cloves garlic minced
- 400 ml (13.5 floz) whole milk
- 25 g (0.9 oz) plain white flour (all purpose flour)
- 100 g (3.5 oz) mature cheddar cheese (sharp cheddar) grated
- 100 g (3.5 oz) petit pois frozen fresh
- salt and black pepper
Instructions
- Melt half butter in a large pan over a medium-low heat.
- Add the leeks, garlic and a pinch of salt and pepper and sweat for 5-7 minutes until soft.
- Add the flour and remaining butter to the pan, stir to coat the leeks.
- Gradually add the milk while whisking over a low heat.
- Continue to heat until it thickens. Taste to make sure the flour has cooked out.
- Add the cheese and whisk through gently until melted.
- Stir in the peas and cook for a a couple of minutes to heat through.
- Season, if needed, and serve.
Nutrition
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