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Creamy Leek with a Touch of Mustard and White Wine

Traditional leeks in a rich béchamel sauce, enriched with subtle seasonings. The harmony of mustard and white wine gives a refined twist to this Belgian classic.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Belgian, Side dish
Cuisine: Belgian
Keyword: Bechamel sauce, leek
Servings: 4
Calories: 275kcal



Bechamel sauce


For the leeks:

  • Melt 20g butter in a large saucepan over medium heat.
  • Add the leeks, thyme, and bay leaves. Add the water and simmer until the leeks are tender, about 15-20 minutes.
  • Remove the thyme sprigs and bay leaves.

For the béchamel sauce:

  • Melt 50g butter in a separate pan over medium heat.
  • Add the flour and stir well, fry this mixture for 2 minutes.
  • Pour in the white wine and milk gradually, stirring until you have a smooth sauce.
  • Add the mustard and season with salt, pepper, and a pinch of nutmeg if desired.


  • Add the stewed leeks to the béchamel sauce and mix well.


  • Serve warm, with some extra cheese sprinkled on top if desired.
  • Perfect as an accompaniment to a piece of meat or fish, in my case this was with cauliflower puree and bratwurst


Calories: 275kcal
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