How to Cook Leeks French Style (2 ways) | French Bistro Recipes

Join my online French cooking classes 👨‍🍳: learn.thefrenc... Cooking leeks french style is easy. Delicious Fresh leeks are cooked in salty water then served with a duo of sauces: French dressing and a creamy cider veloute.
If you ever wonder how to cook leeks or how to eat leeks this easy recipe with leeks will surely help you.
I france the main way to cook leeks is to boil them and serve them with french dressing. you can also add a boiled eggs chopped in small pieces on top of the leeks before serving ifg you like.
Today we are looking at two ways to cook and eat leeks. the classic leeks with french dressing as well as leeks in a creamy veloute.
ingredients based on 4 to 6 leeks ( 2 or 4 people depending on servings)
For the Leeks in French dressing you will need:
4 to 6 fresh small caliber Leeks (ideally from you local market)
then a good amount of french dressing.
To make the dressing:
2 pinch of salt and pepper
2 tablespoon of red wine vinegar (or other vinegar you like)
5 tablespoons of olive oil
For the Leeks with the cider veloute you will need:
4 to 6 fresh small caliber Leeks (ideally from you local market)
Half an onion finely chopped (medium size
10 grams of butter / 1 tablespoon
5 grams / about half a heaped tablespoon of plain all purpose flour
160 ml / half a cup of dry cider
100 to 150 ml / up to half a cup of creme fraiche or heavy whipping cream (depending how how creamy and thin you like the sauce to be.
1 squeeze of lemon juice
salt, pepper to taste.
a pinch of grated nutmeg
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[@karinamatos4253]

Oh, Lord Jesus, I just made this recipe. The one in the cider veloute is magnificent. So simple, so few ingredients, and spectacularly delicious.

[@y2ubeuser666]

I had this on a recent trip to Lyon and have been making this since my return home. It's a deceptively elegant way to serve leeks. I've generally served it as a side dish.

[@saolálainn]

When I was an aupair in Lyon 25 years ago, my French friends grandmere used to cook leeks like this as a starter. Always loved them like this and still make them myself to this day!

[@freddyjensen5996]

I'am so glad you posted this video. I simply love leeks and they should be more prominent in our kitchens. I boil the green tops in stock for 40 min drain them and pour french dressing over letting them cool till the next day. I chop hard boild eggs serving the dish on the lunch table. Now I will go shopping for som leeks and make the veloute. Best regards from Copenhagen

[@ILIAD9]

Oh Man! I just tried it. The cider veloute sauce is fantastic. I tried it on the leaks and trout w/pine nuts and thyme. perfect! I tried the vinaigrette too. I can't decide which one is best. Incredible. I'm learning a lot. Many thanks FCA.

[@FrenchCookingAcademy]

hey I think you are in the first commenting back after making the recipe. I am really happy you liked it . Leeks are really good to eat and not that expensive. well done on the recipe

[@ILIAD9]

@Mois sews I did both but use the simple vinaigrette he prepares. that was the best.

[@pierremaillard4527]

Hi Seb , you are the best , you you are my kind of Chef , forget all the other pretend (professional) clowns , no fuss ,no gimmick , just strait to the point , keep up the good work

[@flordelotus2184]

You're absolutely right, Stéphane, leeks have been seen as underdogs all around the world, except in France. And what a great vegetable to have as a side dish! I'm loving this series, you bring a refreshing come back to real French cuisine that is so much appreciated! Thanks a lot and please keep this great work!

[@FrenchCookingAcademy]

really glad to hear that sometimes i am think my content really inspire people to cook more food at home 🤗

[@adamylee]

Chinese cooks a lot of leeks too, a slightly smaller variety similar to the size of scallions or chives, and often got confused and mistaken in translation, in Chinese restaurant menus and recipes.

[@mnaughtyna5391]

Mate, what I like about you - you're bloody good and most importantly - you're bloody honest. Much appreciated .. soldier on J Cheers from Perth

[@FrenchCookingAcademy]

mnaughty n/a thanks mate much appreciated greetings from melbourne

[@davidcufc]

I cooked leeks and made the cider velouté today. Absolutely delicious and not difficult at all.

[@maddierosemusic]

Wonderful and honest. You are a breath of Fresh Air !!!!!

[@FrenchCookingAcademy]

😀👍

[@christophweiers3688]

I love leeks and I also think they are undervalued! They are also great wrapped with very thinly sliced ham and covered and gratinated with „Sauce Mornay“ (with cheese)Flemish Style. Same can be done with Chicorée or Fennel. For the vegetables, I don’t cook them in water but braise them in a mix of butter with veal stock. Preserves and enhances the flavor!

[@froufou100]

Oh thanks, I will try the butter and stock. For some reason, my boiled leeks keep so much water that it's not very nice when mixed with the vinaigrette

[@christophweiers3688]

froufou100 Please melt the butter first and sautee the vegetables a few minutes on medium low heat, than ad the veal-stock and cover. Continue on low until vegetables are tender

[@froufou100]

Thank you Christoph Weiers

[@FrenchCookingAcademy]

if that the case don’t cook them as long . just use a knife to check the cooking of the leeks . if you pierce through with a knife easily they are done . 🙂

[@froufou100]

to be honest, am not even sure how long leeks should cook for lol, yes I do put a knife. How long do you cook them for :)

[@ehrmanf]

I made leeks today. Your recipies are just perfect. Its so simple and tastes so delicious and elegant!

[@SkkyJuse]

This veloute version looks very interesting. I just can across cheap leeks the other day. I’m going back to buy them, this will be our veggie for dinner over the weekend. Yum!

[@hellagreen2734]

I'm so excited to try this. I just found your channel today and I can't wait to try some of these recipes. I love how the French appreciate ingredients on their own and can create dishes around one vegetable or ingredient and it's amazingly delicious. I gave birth to my first child 3 months ago and I can't wait to start cooking for him in a few months and introducing him to vegetables with recipes like this one. Thank you!

[@FrenchCookingAcademy]

glad you are here too so welcome to both of you and being a young mum is the perfect time to start practicing your cooking 🙂🙂👨🏻‍🍳 see you on the channel

[@arheru]

Vegetarian here - I'll be making this in the days to come! I'm finding lots of inspiration among your videos - even the meaty ones. ;)

[@Siamesemama1]

Just made the Leeks with veloute. Make this! It is so easy, elegant & tres yummy, lol.😺

[@katarinahall5204]

It looks too simple but that's what I love about the recipes I have seen you do so far. I'm very excited to try it out.

[@rosedewittbukater5763]

I love that these recipes are soooooo simple, and made with simple ingredients! All too often people are putting together such complex dishes with a ton of ingredients which is sooo annoying for my budget! Thanks for bringing French cuisine with simplicity!

[@Simonderbaba]

I love this series!

[@samuelcohen2215]

I made this as the first ciuese for my Thanksgiving dinner using the vinagrette. It can out beautifully and my friends here un Italy really enjoyed it, even though we enjoye it apart because of the lockdown. It travelled very well to their tablers. Thank you!

[@coralinealgae]

Leaks are one of my, and my son's, favorite ingredients. Can't wait to make these.

[@FrenchCookingAcademy]

yes try them and let me know what you think 🙂 thanks for watching

[@heatherlinton5057]

Stephan I find because leeks are so delicate rather than boiling them they are far more toasty when steamed.....that's the way my Mum always cooked them then served with a white sauce...so delicious 😛🏴󠁧󠁢󠁳󠁣󠁴󠁿🇿🇦

[@Lat41]

I enjoy your channel. Hope your staying safe my friend. Cheers from Alaska.

[@adaywithgrandma7900]

Thank you for sharing this with me John 🥰❣️

[@froufou100]

Yuuuuum , I love leeks, cheap, full of fibre and yes for some reason undervalued!

[@aM-1073-tb]

I Enjoy every cooking menus and presentations! Very in-detailed. Thank you so much :)

[@ducatipaso1386]

Thank you! I've been looking for a leek with cider veloute recipe for years.

[@FrenchCookingAcademy]

really well that made my day 😀 i knew this recipe would be useful some days 👍👨🏻‍🍳

[@peggyharter2048]

Thank you for this simple, delicate recipe

[@mtcvelo6088]

Tnx a lot for sharing,got new ways how to cook leeks, Godbless you..frm the Philippines,😋😊

[@arthurfilemon6038]

8:15 "we just need to have it with a LIIIITTLE bit of sauce" - Drown leeks in sauce Thanks for the recipe, these looks beautiful and delicious! In Portugal we use a lot of leeks but only for soups as far as I know. I will def. be giving these a try.

[@volkstuinverenigingoldambt2157]

I always cook leeks when I am on my own at home - my favourite vegetable! From now on I will cook them the French way. In secret of course, otherwise it wouldn't be a treat any more...

[@nelsonlavonne]

enjoyed learning with you

[@bigpapi3636]

Very interesting recipes and I really like the cider veloute. That sauce would go well with a number of dishes. Thanks Chef!

[@FrenchCookingAcademy]

Yes true that goes very well with fish actually 🙂

[@andrewblack7852]

My mom who lived in saint emillion made these dishes and I grew up with them

[@margariteolmos3457]

More good ideas for vegetables. Much appreciated.

[@FrenchCookingAcademy]

my pleasure it was really missing on the channel 🙂

[@Sisterfifi]

I use leeks instead of onions all the time. I also use split leeks as a rack to roast meat on.

[@riner9]

Using them as a rack is an interesting idea. Do you grow your own leeks? I rarely find them where I'm at.

[@deendrew36]

I also use carrots to do that!

[@fpkblast8465]

Do the leeks burn? Or can you eat them afterwards?

[@kimquinn7728]

Using onions and leeks as a rack is fantastic and yes, definitely eat them.

[@kangaroo1888]

Please expand sounds great idea

[@angelahodges9094]

This was great, thank you!

[@omarabou-chakra1364]

I like the easy cooking.

[@jarchiec]

Thank you for this recipe. I enjoy the tender bits of the leeks...sliced lengthwise then braised in red wine.

[@dansutherland2462]

Hey this looks very good and I'm going to give it a shot. Thanks for posting

[@FrenchCookingAcademy]

Great let me know how it goes🙂

[@mizmelbourne]

Finally made these - was a hit at home

[@FrenchCookingAcademy]

great stuff such a french dish the leeks with french dressing

[@JewelsFromVenus]

I have never had a leak before but I am about to plant a whole bunch in my garden :)

[@basicbaroque]

Did you plant them? I bought seeds for spring.

[@fresheclair]

I am planning to surprise my french boyfriend tomorrow with the cider sauce:)

[@BibiOnTheGo]

It looks delicious and simple to make .I am so going to try it. Merci pour cette recette magnifique

[@Moisesramirez-z5k]

Magnifique 😀

[@youngyoungmcgurn5088]

This is an amazing-looking recipe - love leeks. Question: would it be possible to braise the leeks in the cider, then make the velouté sauce from that, or do the vegetables not lend themselves to braising?

[@elizatsoy1756]

Loved it! Gonna try 👍

[@bg9217]

I ♥️ Leeks such an amazing veggie. I have a recipe for a Rice Leek Torta from my friend who is from Italy. It's out of this world; It's has sauted Leeks in butter not Olive oil haha. Rice, Eggs, Parmesan Reggiano, Chicken broth to cook the rice in. Salt & Pepper. It puffs up when bake it. I make it in the summer & serve it with fresh New Jersey Tomatos sliced, topped with Italian dressing & fresh basil. Yummy Leeks!!♥️

[@cristinabolba5079]

Hi! Can you write down the recipe, please? Thank you!

[@dbok]

Ty for the recommendation for the salmon and trout sauce.

[@FrenchCookingAcademy]

yes i has salmon the same night and use the left over sauce it was really good

[@nadezdanadezdovna9652]

I think classic version is fantastic as starter, leek will soak with dressing so nicely what can be better

[@بنتالديرة-غ5ر]

Very nice ..thank u..

[@80Jay71]

Both look delicious!

[@sharg0]

Seems like a great staarter for the summer!

[@FrenchCookingAcademy]

R K yes simple but really leeks are too eat like that😋🙂👨🏻‍🍳

[@r1273m]

We eat leeks several times each week. Nothing fancy, just steamed with carrots or broccoli, served with meat and potatoes. Great vegetable.

[@jackie-bw7lq]

Thank you for a great recipe. Wonderful channel.

[@FrenchCookingAcademy]

thanks for watching

[@MultiPetercool]

Imagine adding spears of white asparagus to the leeks & cream sauce recipe. Leeks & asparagus, would be a lovely paring.

[@dwaynewladyka577]

I love leeks very much. They are so great in cooking.

[@Serpico1811]

Great recipe but how long do you boil them on the water????

[@sheilakerr-jones4345]

My favourite vegetable! We cook many ways…

[@teepee431]

Me too. This is very inviting.

[@ebbcourt]

Thanks for posting great instruction, going to give the creamy one a go. Souhaite moi bonne chance

[@mc3001]

Great use of Leeks!

[@bwb4416]

I had the simple version in France, delicious.... but how do you make a classic vinaigrette? when you say “ cider”, what exactly is it?

[@1La2La3La4La]

Hallo, I so love german food. Greetings from Germany!

[@FrenchCookingAcademy]

Greetings🙂👨🏻‍🍳

[@almontepaolilli4909]

Great video. Looks delicious.

[@FrenchCookingAcademy]

thanks

[@shayannesmith3953]

“The way of man’s heart is through his stomach”. So is the woman’s. Pleas marry me and let’s have little Chefs. How can u turn simple ingredients into something so delicious!?!😍

[@iamantiwar2003]

This guy could make me like anything. 😂😊

[@maddenscrubs4409]

Looks very interesting. Im anxious to try the cider veloute. I like leeks but Im afraid of boiling them like that. Do they get too soft and soggy?

[@FrenchCookingAcademy]

The key is to not over cook them so stop the boiling when they are just tender

[@MikeTheBarber63]

So both are served cold? The sauce veloute is cold as well? They both look wonderful!

[@FrenchCookingAcademy]

the veloute version is served with the sauce hot and leeks lukewarm or just warm the one with dressing is best serve a bit cold but not ice cold

[@MikeTheBarber63]

These dishes are totally new to me and I like anything in the allium family. This series you have been doing on vegetables is outstanding. I don't know any other chef who is doing work like this on youtube. I get so tired of 'starters', 'meat', 'full sugar desserts". There are a lot more vegetables to eat than meats, and I am an omnivore, but veggies are good too!

[@FrenchCookingAcademy]

Thanks for the feedback it is always good to hear what you guys think 🙂

[@khanhlynguyen3197]

Hi, what is dry cider?

[@noras.9774]

In Romania we eat frequent soup and cooked food with leek with tomatto sauce and olive

[@colinedwards7367]

I will look at leeks through different eyes now, thankyou.

[@chefahmed-7081]

Nice 👍

[@vigilantdr.dolittle]

You boil all the good flavor out the leeks. I prefer to steam them in a roasting pan with butter and a little white wine. In the end i pour a little cream over it: plenty flavor and no additional sauce needed. But he, you have to eat it.

[@BridgetL_1969]

What are the ingredients in the vinaigrette?

[@khaelamensha3624]

Well there are two recipes 1 - Salt pepper oil and vinegar (oil and vinegar changes according to your taste and the dish) 2 - like 1 but you add Dijon mustard to add some kick in your sauce For salads you can add to these a lot of things like herbs, onions, shallot and of course garlic 😁

[@miloscvoimsus1118]

Awesome!

[@axiomist4488]

Maaann ! Ive never had leeks. They look delicious as you made these. Nice and tender flesh. Ive been missing a lot !

[@torridice]

This is great. Thanks so much. Going to give this a try real soon. Simple and quick, good for weeknight veggie side dish. I’m in the US. When you say “cider”. What is that? Like apple cider juice? A cider alcohol? Cider vinegar?

[@fashiondiva99]

torridice In the info box, the recipe says dry cider. So it’s alcohol

[@margariteolmos3457]

Hard cider.

[@FrenchCookingAcademy]

yes cider is the actual thing 🙂 but i will add thats it’s the drink

[@pierremaillard4527]

you American are soooooooooooooo, !!! ???? never mind , enjoy

[@fscaramuzza]

Nice recipe. I will definitely try the veloute. I was wondering I always make my leeks (with the vinaigrette) with a medium boiled egg (poireaux avec une vinaigrette à l'oeuf). What do you think? Also, it is not always easy to find the nice, long and thin leeks. Most of them are meant for soups as you mentioned.

[@FrenchCookingAcademy]

yes the egg on top is quite common indeed that really french too 😋😋👨🏻‍🍳

[@RealHogweed]

Can i steam the leeks instead o boiling them? Keep it up!

[@FrenchCookingAcademy]

RealHogweed sure i am not sure how long exactly it would take but i am pretty sure it would yield the same delicious result.

[@rbettsx]

I used to steam mine: not bundled like Stephan's .. the time depends on the size.. his size, I would go 12+ minutes, testing with a skewer. But, tell the truth, I think I prefer boiled in a minimum of water: you get the chance to salt them in the cooking, and they come out a bit milder, more melting, delicate. For that, tying them up in a bundle looks like a really good idea. A variation - the vinaigrette ones, I let marinade in the (not too strong) dressing at room temp. for as long as you like, and garnish with finely chopped hard-boiled egg before serving.

[@elizabethspringmeyer1714]

I ❤ leeks

[@lulezimaliaj5355]

..and how do you make french dressing

[@markpointer2967]

I LOVE leeks..... and I’m not big imo vegetable dishes!

[@trudidolder6122]

I cook the white part of the leeks in salted water, then I make my own Mayonnaise and eat them like asparagus …. delicious…..

[@madness42192]

Do you think this would be good with a hollandaise made with Apple cider vinegar or beurre blanc? Im on a low carb diet and trying to avoid the roux even though it looks delicious

[@FrenchCookingAcademy]

I think it will go pretty well. leeks are quite neutral and subtle so you can pair them with many things

[@kangaroo1888]

Who though a simple leek could be so good

[@maksimluzin1121]

What I understood, the cooked leeks have a very delicate taste. Therefore, it is important to use just a minimum of additional herbs with a powerful smell and minimum of seasoning. Is it right?

[@FrenchCookingAcademy]

indeed leeks can be overpowered very easily that is why we just use a little french dressing and serve them as starters . it is s parisian favorite ( a bit old fashion for some)

[@maksimluzin1121]

Thank you for your quick response! May I ask you one more question? I know how to use the white soft part of leeks, but what do you do with these hard green leaves? One way it is to use it in the Bouquet Garni, another way - in the meat or fish stocks. But that is it... It is too hard for any salads. May you tell me how to use these green leaves in different ways?

[@FrenchCookingAcademy]

you can use the green not in salads but many ways when cooked mostly in soups , quiche , risottos , omelettes and even use it to wrap around a fish then cooking it in the oven . it is very healthy actually 🙂

[@maksimluzin1121]

Oh, yes! I actually used it many times in omelettes! How could I forget about that? ;-))) Mostly, I use the hard green parts of leek in Chinese dishes on a wok pan for stir frying with other vegetables. It preserves its crispy texture with the other half-cooked vegetables. It is OK for the Chinese dishes to have vegetables half-cooked and crispy.

[@johannesmarsovszky]

Thank you for the vegetarian recipes!

[@elizabethingram9784]

Thank you, beautiful.

[@vision.8]

leeks are a great substitute for onions also thier like giant green onions

[@Putain138]

Leeks in Europe have much more flavor than any found here in USA. Your recipes are excellent but your advantage is the great ingredients.

[@fussyrenovator7551]

He’s in Melbourne, Australia actually but we do have good ingredients here.

[@rossignol4170]

Froide ou chaude la sauce cidre? Please

[@NPk923]

can we replace the sider with beer?

[@FrenchCookingAcademy]

you can but make sure you use a brown or tasty beer

[@beautilfuldoveonearth5447]

I made a quiche today

[@tiaraauxier8742]

This might be a weird question, but I'm always stuck with actually trying to make a whole meal come together instead of just like a main dish and a salad. I'm interested in the French way of having a starter, then a main course with some kind if side. But I'm wondering, would you really just serve each person like half a leek and just eat that plain on the plate with nothing else? Or how would you all eat it? I'd love to see examples of whole meals or things that would go well together.

[@lordtarace123]

The original poireau vinaigrette recipe has crushed boiled eggs as toppings if I’m not wrong . I love my dressing to be a little strong . Some Dijon , two spoons of neutral oil , two of olive oil , one of apple cider vinaigre and one of red wine vinaigre . Bon appétit .

[@FrenchCookingAcademy]

It always but you are right it can be served that way indeed 🙂👨‍🍳

[@lordtarace123]

Great channel by the way keep on the good work !

[@FrenchCookingAcademy]

thanks 👨🏻‍🍳🙂

[@Ice.muffin]

I sometimes swap the onions for leeks in recipes. Also, are you gonna call me a savage if I tell ya I also eat leeks in their raw form with a meaty sandwich or some nicely cooked red meat? xD ^^' I just love them that way, was taught by my dad to eat those like that too :D.

[@trewens]

Is the vinaigrette just olive oil, vinegar, salt and pepper?

[@FrenchCookingAcademy]

not olive oil but standard oil like peanut or sunflower oil

[@trewens]

@@FrenchCookingAcademy thanks, man. I've recently discovered your channel and I really like it.

[@victorialong6767]

This popped up into my feed. Was looking for new leek recipes beside soup or pan saute. I like the vinaigrette the veloute by itself taste is good but with the boiled leek the end result gave me the same affect as canned asparagus and that isn't for me.

[@tammyellison735]

I think I would slice the leeks and serve them in the sauce over roast chicken