A delightful side dish featuring tender leeks in a creamy lemon butter sauce.
Slice the leeks into thin rounds, using only the white and light green parts.
Rinse the leeks thoroughly to remove any dirt or sand trapped between the layers.
Melt the butter in a saucepan over medium heat.
Use unsalted butter to control the saltiness of the dish.
Add the leeks to the saucepan and sauté until they are soft and fragrant.
Stir occasionally to ensure even cooking and prevent browning.
Pour in the chicken broth and bring to a boil, then reduce the heat and simmer until the liquid is reduced by half.
Reducing the broth concentrates its flavor, enhancing the dish.
Stir in the cream, salt, and black pepper, and cook until the sauce thickens.
Keep stirring to prevent the cream from curdling.
Add a pinch of cayenne pepper and a splash of lemon juice, then mix well.
Adjust the seasoning to taste, balancing the spice and acidity.
Serve the creamy leeks warm as a side dish.
Garnish with a sprinkle of fresh herbs for a pop of color and flavor.
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