Creamed Leeks with Béchamel Sauce

Ingredients

• 1-2 tbsp unsalted butter
• 1-2 tbsp plain white flour
• full fat milk, as needed
• leeks, diced
• sea salt, to taste
• black pepper, to taste
• Dijon mustard, a dollop

Method

1. Melt 1-2 tablespoons of unsalted butter in a Dutch oven or saucepan.
2. Add 1-2 tablespoons of plain white flour to the melted butter and cook for a minute, stirring to form a thick paste.
3. Gradually add full fat milk, a splash at a time, stirring continuously until the mixture becomes smooth and thick.
4. Remove the béchamel sauce from heat and set aside.
5. Chop off the ends of the leeks and dice them into coarse pieces.
6. In a frying pan, add a generous knob of butter and the diced leeks.
7. Season the leeks generously with sea salt and freshly ground black pepper.
8. Roast the leeks over medium heat, stirring occasionally, until water evaporates and they develop caramelized flavors, about a few minutes.
9. Add the béchamel sauce to the roasted leeks in stages, stirring to combine and achieve a thick, creamy consistency.
10. Taste and adjust seasoning with more sea salt and black pepper if needed.
11. Stir in a dollop of Dijon mustard into the sauce, mixing well.
12. Taste again and adjust seasoning as desired.