These outstanding leeks from Isaac McHale at London's The Clove Club are bathed in Riesling butter and served with a light cheese sauce. Slideshow:  More Leek Recipes 

May 2016


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45 mins


Ingredient Checklist


Instructions Checklist
  • In a large skillet of salted boiling water, blanch the leeks just until fork-tender, 8 to 10 minutes. Transfer to an ice bath to cool; drain well and pat dry. Wipe out the skillet.

  • Meanwhile, in a saucepan, bring the wine to a simmer. Cook over moderately low heat until reduced by half, 10 minutes. Off the heat, whisk in the butter, a few cubes at a time, until smooth. Season with salt.

  • In another small saucepan, bring the milk to a boil. Add the cheese, cover and let stand off the heat for 3 minutes. Scrape the mixture into a blender and puree until smooth. Season with salt. Keep warm.

  • Return the leeks to the skillet and pour the Riesling butter over. Cook over moderately low heat, stirring, just until warmed through, 2 minutes. Spoon a little cheese sauce onto each of 4 plates. Top with the leeks and spoon some Riesling butter on top. Garnish with the watercress and pickled onions and serve.