Leek Cream Sauce
1 cup leeks, whites only, cleaned and sliced (approx. 1 leek)
2 tablespoons butter, unsalted
½ cup white wine vinegar
½ cup white wine
1 cup clam juice (optional)
2 cups heavy cream
1 tablespoon honey
1 tablespoon roux
Season with salt and pepper
Cut the leek in half lengthwise before cleaning. Run under cold water to remove any dirt/sand between the layers.
Once clean, lay the flat side of the leek down on a cutting board, and slice into ¼-inch half-moon pieces. Sauté the leeks in butter over medium heat until soft, approx. 3 to 5 minutes. Set aside.
In a medium sauce pan over medium-high heat, cook the the vinegar, wine and clam juice until the liquid is reduced by half, approx. ten minutes.
Lower the temperature to medium-low heat, add the cream and honey, and cook for five minutes. Add the roux to thicken, stirring frequently for about one minute.
To finish, add the sautéed leeks to the sauce, pour over salmon and serve.
To Store: Place the sauce in an airtight container and refrigerate for up to 3 days. To serve, reheat in a sauce pan.
(The ratio we use to make a roux is 1:1 equal parts butter and shortening)
½ cup butter, shortening, lard or vegetable oil (the more flavorful the fat, the better the roux)
½ cup flour
Melt the butter in a medium sauce pan over medium-low heat, then gradually whisk in the flour until it is completely incorporated with the butter.
Cook over medium-low heat for about 3 to 5 minutes, whisking constantly until a light straw color is achieved.
Use immediately or store in the refrigerator for up to 2 weeks. The roux will harden when refrigerated so that you can break it off in pieces.