Leek Fondue: A Simple, Delicious Guide

Leek fondue is a classic French dish that is simple to make and can be served as a side or incorporated into various recipes. The key to achieving the right consistency is to cook the finely sliced leeks slowly and gently, either in butter or olive oil, without browning them. The addition of cream, crème fraîche, or cheese at the end gives the dish a creamy texture. Seasoning and spices like nutmeg, mustard, and chilli powder can be added to taste. This versatile fondue pairs well with meats, fish, rice, pasta, or potatoes.

How to cut and prepare the leeks

To prepare leeks for fondue, you'll want to start by rinsing them under cool running water. Leeks tend to have a lot of dirt and sand between their layers, so it's important to give them a good wash. You can also try cutting off the root end and dark green leaves first, then cutting the leek in half lengthwise and rinsing under warm running water, fanning out the layers like a book.

Once your leeks are cleaned, trim off and discard the roots and the darkest parts of the leaves. You can use the dark green parts to flavour stock or broth if you like, or freeze them for later.

Now, carefully slice the remaining white and light green parts of the leek in half lengthwise, then shred or chop them as thinly as you can into half-moons. You can also julienne the leek into thin strips.

Place the chopped leeks into a large bowl of clean water and use your fingers to break them up and remove any remaining small pieces of dirt. Rinse and drain the leeks one final time, then blot them dry with a paper towel or kitchen towel.

Your leeks are now ready to be cooked!

The best way to cook the leeks

The key to a good leek fondue is to cook the leeks slowly and gently, keeping them soft and tender, but not browned. The aim is to retain the fresh green colour of the leeks while achieving a soft, melting consistency.

Firstly, prepare the leeks by trimming and removing any tough, dark parts. Slice the leeks in half lengthways, then shred or chop them as thinly as possible. Wash the leeks and leave a little residual water on them.

Next, melt some butter in a saucepan or skillet over a medium heat. Add the leeks and cook for around 5 minutes, stirring regularly, until they start to soften. It is important to keep the temperature low so that the leeks do not turn golden. At this stage, you can add a dusting of flour if you wish.

Now, add your choice of liquid—cream, crème fraîche, or sour cream—and any additional ingredients such as mustard, lemon juice, or spices. Cover the pan and continue to cook over low heat for a further 10-25 minutes, stirring occasionally, until the leeks are tender and the fondue has thickened.

Finally, season to taste and serve immediately, or spread out to cool and retain its colour.

What to add to the fondue

There are several additions you can make to a leek fondue to enhance the flavour and texture. The most common additions are butter, cream, salt, and pepper. The cream can be single cream, liquid cream, or crème fraîche. Butter and cream are the basis of the fondue, and you can add a little cream at the end of cooking to adjust the consistency. You can also add a pinch of grated nutmeg to the fondue.

For added flavour, you can include lemon juice, mustard, and a little flour. You can also add a little goat's cheese at the end of cooking to make a lighter version of the dish. If you want to add a little spice, include a pinch of chilli powder.

Leek fondue is a very versatile dish and can be served with fish, seafood, white meats, chickpeas, or beans. It also goes well with pasta, rice, or potatoes.

How to serve the fondue

Leek fondue is a versatile dish that can be served in a variety of ways. Here are some serving suggestions:

• As a side dish: Leek fondue is commonly served as a side dish in France, pairing well with a wide range of main courses. It is especially delicious with fish or seafood, such as scallops, and white meats.
• With starches: You can serve the fondue with pasta, rice, or potatoes.
• In a savoury crumble: For a unique twist, try serving the leek fondue as a savoury crumble.
• With pulses: Leek fondue goes well with chickpeas or beans.
• In a sandwich: Try a "gourmand" croque-monsieur, a French toasted sandwich with fried potato slices, leek fondue, and fried ham.
• On a bed of leeks: Place your cooked fish fillet or sautéed scallops on a bed of leek fondue for a sublime taste experience.
• With endives: Serve with lightly braised endives if they are in season.
• With bread: For a classic fondue experience, serve the leek fondue with crusty bread for dipping.

How to store leftovers

Storing and reheating leek fondue

Leek fondue can be stored in an airtight container in the refrigerator for up to a few days. To store, transfer the fondue to a container, ensuring it is covered with plastic film to prevent it from drying out.

When you are ready to enjoy your leftover leek fondue, you can gently reheat it in a saucepan over low heat. It is important to keep the temperature low and warm the fondue slowly to preserve its texture and colour. Stir the fondue occasionally as it warms to ensure even heating.

You can also freeze leek fondue if you wish to store it for a longer period. To do so, transfer the fondue to an airtight container and store it in the freezer. When you are ready to enjoy it, thaw the fondue in the refrigerator, and then reheat it gently on the stovetop as described above.

It is important to note that the colour and texture of the fondue may change slightly after storing and reheating. The bright green colour may fade, and the fondue may not be as creamy as when it was first made. However, it will still taste delicious!

Frequently asked questions