Try this Leek Fondue recipe, or contribute your own.

Still searching for what to cook ?

Name: Leek Fondue
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: French
Ingredients: 3 large leeks white and very light green parts only; 40 g unsalted butter plus 10g extra for finishing; 80 ml dry white wine (e.g. Sauvignon Blanc); 30 ml double cream (optional for extra silkiness); Fine sea salt; Freshly ground black pepper; A few drops of lemon juice optional

Find the most delicious recipes here

INGREDIENTS

3 large leeks ; white and very light green parts only
40 g unsalted butter ; plus 10g extra for finishing
80 ml dry white wine (e.g. ; Sauvignon Blanc)
30 ml double cream (optional ; for extra silkiness)
Fine sea salt
Freshly ground black pepper
A few drops of lemon juice ; optional

Servings

INSTRUCTIONS

1/ Prepare the leeks:

Trim off the dark green parts and root ends.

Slice the leeks lengthwise, then cut into fine (2–3mm thick).

Wash thoroughly in a bowl of water to remove grit. Drain well.

2/ Sweat the leeks:

Melt butter in a wide sauté pan over low heat.

Add the leeks with a pinch of salt. Stir to coat with butter.

Cover with a lid

Cook very gently over low heat for about 15–20 minutes, stirring occasionally, until the leeks are completely tender but not browned.

Deglaze with wine

Remove the lid.

Increase the heat slightly and add the white wine.

Simmer gently until the wine reduces by about 80–90%, leaving just a little syrupy liquid.

3/ Emulsify the finish:

Lower the heat to minimum (or off if your pan retains heat).

Add 10g of cold butter, cut into small pieces.

Stir continuously or swirl the pan to gently melt the butter into a light emulsion.

(Optional) Stir in the double cream and warm through gently without boiling.

Season and serve:

Adjust seasoning with salt, white pepper, and a few drops of lemon juice if desired.

keep warm before serving

Chef’s Tips:

Do not rush the sweating stage; low heat preserves the leeks' sweetness and tenderness.

No boiling after adding butter or cream — gentle heat only to maintain a silky texture.

For perfect plating, spoon into a neat oval shape or a small mound beside your main dish.

NOTES

Alert editor

Leek Fondue

3 large leeks white and very light green parts only
40 g unsalted butter plus 10g extra for finishing
80 ml dry white wine (e.g. Sauvignon Blanc)
30 ml double cream (optional for extra silkiness)
 Fine sea salt
 Freshly ground black pepper
 A few drops of lemon juice optional

1/ Prepare the leeks:

Trim off the dark green parts and root ends.
Slice the leeks lengthwise, then cut into fine (2–3mm thick).
Wash thoroughly in a bowl of water to remove grit. Drain well.

2/ Sweat the leeks:

Melt butter in a wide sauté pan over low heat.
Add the leeks with a pinch of salt. Stir to coat with butter.
Cover with a lid
Cook very gently over low heat for about 15–20 minutes, stirring occasionally, until the leeks are completely tender but not browned.
Deglaze with wine
Remove the lid.
Increase the heat slightly and add the white wine.
Simmer gently until the wine reduces by about 80–90%, leaving just a little syrupy liquid.

3/ Emulsify the finish:
Lower the heat to minimum (or off if your pan retains heat).
Add 10g of cold butter, cut into small pieces.
Stir continuously or swirl the pan to gently melt the butter into a light emulsion.

(Optional) Stir in the double cream and warm through gently without boiling.

Season and serve:

Adjust seasoning with salt, white pepper, and a few drops of lemon juice if desired.
keep warm before serving

Chef’s Tips:
Do not rush the sweating stage; low heat preserves the leeks' sweetness and tenderness.
No boiling after adding butter or cream — gentle heat only to maintain a silky texture.
For perfect plating, spoon into a neat oval shape or a small mound beside your main dish.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (80g)
Recipe Makes: 4 Servings

Calories: 113
Calories from Fat: 75 (66%)

Amt Per Serving		% DV

	Total Fat 8.3g	11 %
	Saturated Fat 5.2g	26 %
	Monounsaturated Fat 2.1g
	Polyunsanturated Fat 0.4g
Cholesterol 21.5mg		7 %
Sodium 1177.2mg		41 %
Potassium 123.6mg		3 %
Total Carbohydrate 9.5g		3 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 8.3g
Protein 1.1g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 113

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe