Leek Coulis

Try Michael Allemeier's creamy leek and coriander sauce with roast lamb - an unbeatable combination
Leek Coulis
  • Rating:
  • Serves: 6-8
  • Cook Time: 10 minutes
  • Prep Time: 20 minutes
  • Effort: medium



  • 1 tbsp butter
  • 1 leek, quartered lengthways then diced
  • good handful of flat leaf parsley, leaves only, chopped
  • 125 ml dry white wine
  • 1 tbsp cornflour
  • 350 ml single cream
  • 2 tbsp coriander, chopped
  • salt, and freshly ground black pepper


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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