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Leek coulis

Michael Allemeier from Cook Like a chef
Try Michael Allemeier's creamy leek and coriander sauce with roast lamb - an unbeatable combination

Leek coulis

Method

1. Melt the butter in a wide heavy-based saucepan over medium heat. Add the leek, garlic and parsley and gently fry for a couple of minutes.

2. Add the white wine and bring to a simmer. Reduce until just 1 tablespoon remains.

3. Mix the cornflour and cream to a smooth paste. Reduce the heat to low and stir the paste into the leek mixture. Cook, stirring constantly, until the sauce thickens.

4. Add the coriander and season to taste.

5. Pour the mixture into a food processor and whiz to a purée. Return to the pan and reheat when ready to serve.

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Serves: 6-8

Prep: 20 min
Cook: 10 min

Ingredients
1 tbsp Butter
1 leek, quartered lengthways then diced
good handful of flat-leaf parsley, leaves only, chopped
125ml dry white wine
1 tbsp cornflour
350ml single cream
2 tbsp Coriander, chopped
Salt, and freshly ground black pepper