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Recipe : *** White Sauce with Leeks, Onion, and Celery

White Sauce with Leeks, Onion, and Celery
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Course:
Sauce

Practical information

  • Prep time
    20 min
  • Cooking
    30 min
  • Ready in
    50 min
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             

Categories

Budget:
friendly
Difficulty:
easy recipe
Category:
Egg Cheese and Diary
Tags:
celery, celery, onion, sauce

Recipe's Ingredients

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  • ½ medium onion, shredded
  • 1 medium leek, (white part only) cut into strips to match the onion shreds
  • ½ stalk celery, cut into strips to match the onion shreds
  • fine salt
  • 2 large common mushrooms, julienned
  • 1 tablespoon heavy cream
  • freshly ground white pepper, to taste
  • 80 g butter
  • 10 g all-purpose flour
  • 50 ml white wine
  • 130 ml fish stock

  • Recipe preparation steps

  • 1
    Prepare a "sauce velouté": Melt 15 grams of butter in a small saucepan over medium heat. Stir in the flour and cook for a couple of minutes. Do not allow the flour to brown. Gradually mix in the stock and bring to a low boil. When the sauce has thickened set aside.
  • 2
    Heat 30 grams butter in a saucepan over medium heat. Add the onion, leek, and celery. Sprinkle the vegetables lightly with salt and cook them until they start to soften. Add the wine and the mushrooms, raise heat to high, and continue cooking until all the wine is evaporated.
  • 3
    Stir in the sauce velouté and simmer for a few minutes. Mix in the cream. Add some pepper and taste for salt.
  • 4
    Just before serving, off the heat, stir in the last 30 grams of butter.
  • Ready !