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Sauté leeks and garlic in butter on medium low heat.
Add salt and sweat low and slow.
At the first sign of colour, deglaze with white wine and reduce to ¼.
Add cream, Dijon, nutmeg and pepper. Reduce until thick and creamy.
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Sauté leeks and garlic in butter on medium low heat.
Add salt and sweat low and slow.
At the first sign of colour, deglaze with white wine and reduce to ¼.
Add cream, Dijon, nutmeg and pepper. Reduce until thick and creamy.