Peep's Creamy Leek Sauce


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Peep's Creamy Leek Sauce

Salt and freshly ground black pepper - to taste
2 TBSP. butter
2 TBSP. olive oil
2 leeks, (discard tough, dark green tops) white and light green parts halved lengthwise and soaked in cold water to remove grit, diced
2 cloves garlic, minced
1/2 C. chicken broth (or appropriate stock for accompanying dish)
1/4 C. heavy cream (more/less to get the thickness you like)
6 TBSP. vegetable oil
Pinch of sugar - to taste - OPTIONAL
Pinch dry mustard - to taste - OPTIONAL
Pinch nutmeg - to taste - OPTIONAL

Added at the end:

Chives, chopped/snipped - to taste - OPTIONAL
Flat-leaf parsley, chopped - to taste - OPTIONAL

Heat the butter and olive oil in a large sauté pan over medium heat.
Add the leeks and sauté until soft, 3 minutes.
Add the garlic and sauté for another 2 minutes.
Reduce the heat, add the chicken broth, and season with salt and pepper (and sugar, mustard and nutmeg if desired).
Continue to cook until the leeks are tender and the liquid is mostly absorbed (≈ 6 to 8 min.).
Stir in the heavy cream and continue to cook for 3 to 4 minutes.
Stir chives and parsley into the sauce or sprinkle on top when serving.