(Suitable for beef, veal and pasta)
serves 6 to 8
· 1 to 2 Tablespoons unsalted Butter
· 2 1/2 lbs leeks, halved and sliced fine (about 6 cups)
· 1 teaspoons thyme
· lightly salt and pepper to taste
· 2 1/2 cups chicken stock boiled, reduce to 1/2 cup.
· 3 to 6 Tablespoons unsalted butter
· 1/4 cup French brandy
· 1/4 cup whipping cream
· 1/2 cup cubed or crumbled Vermont blue cheese (4 ounces)Boucher Blue or Gore-Dawn-Zola
Part 1) melt butter in a large skillet over medium heat. Add leeks. Do this
twice if your pan is small and use more butter if necessary. Reduce the heat
and sweat the leeks down until the liquid evaporates and leeks are soft. Do
not brown. You may puree the leeks to obtain a smoother sauce, but this is
not necessary. This stage may be done ahead and refrigerated.
Part 2) Add brandy to pan and cook down until liquid is almost evaporated.
Add chicken stock, cream and leeks and bring to a simmer. Stir in butter 1
TB at a time until the sauce comes together, creamy and smooth. Turn off the
heat and add the cheese, stirring until it melts. Taste and season with salt