A delightful and creamy sauce featuring leeks, lemon, and herbs, perfect for enhancing your favorite dishes.
Melt the butter in a saucepan over medium heat.
Ensure the butter doesn't brown to maintain a smooth flavor.
Add the chopped shallots and sliced leeks to the saucepan and cook until softened.
Stir frequently to prevent the vegetables from sticking.
Pour in the white wine and let it reduce by half.
Use a dry white wine for a balanced flavor.
Squeeze in the juice of the lemon and cook until the liquid is almost evaporated.
Roll the lemon on the counter before juicing to extract more juice.
Stir in the cream and simmer until the sauce thickens slightly.
Do not boil the cream to avoid curdling.
Season with salt and pepper to taste.
Taste the sauce before seasoning to avoid over-salting.
Garnish with fresh dill and serve warm.
Chop the dill finely for an even garnish.
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