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Lemon Braised Leeks


  • 1 large leek, well rinsed and trimmed
  • 2 cups strained shrimp or fish stock
  • 1/2 cup dry white wine
  • Peel from 1/2 lemon, coarsely chopped
  • 2 bay leaves
  • 1/8 teaspoon freshly ground black pepper


  • Trim the leeks, discarding the green tops. Cut into thin strips and place in a bowl of ice water. Soak for 5 minutes to remove any grit, then drain. Place in a clean bowl of ice water and soak again for 5 minutes. Drain well.
  • Combine the stock, wine, lemon peel, bay leaves, and pepper in a medium saucepan. Bring to a boil. Reduce the heat to medium-low. Add the leeks and simmer until tender, about 10 minutes. Remove from the heat and let the leeks sit in the poaching liquid for 10 to 15 minutes.
  • Drain in a fine mesh strainer. Discard the bay leaves and reserve the poaching liquid, as desired, for another use. Set aside the leeks until ready to serve.

Recipe Details