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Caviar and Leek Sauce

Yield 1 cup


  • 2 tablespoons unsalted butter
  • 2 medium leeks with 3 inches of green, split lengthwise and thickly sliced crosswise
  • 1/2 cup dry white wine
  • 3/4 cup sour cream, at room temperature
  • 1 ounce caviar (about 2 tablespoons), preferably osetra
  • 1 teaspoon fresh lemon juice
  • Salt and freshly ground pepper

How to Make It

  1. Melt the butter in a medium sauce-pan. Add the leeks and cook over low heat, stirring, until softened but not browned, about 7 minutes. Add the wine and simmer until reduced to 2 tablespoons, about 4 minutes.

  2. Remove the sauce from the heat and stir in the sour cream and then the caviar. Season with the lemon juice and salt and pepper.

  3. Make Ahead: The recipe can be prepared though Step 1 up to 6 hours in advance and kept at room temperature. Rewarm before finishing.

  4. Serve With: Pan-fried or poached halibut steaks, mahimahi or tilefish fillets; pan-roasted chicken breasts; baked potatoes; fresh pasta; steamed asparagus or artichokes