Many of Chef Dominique Crenn’s recipes include a bit of allium in the preparation or the final dressing. This recipe showcases the full range of allium flavors, from the natural sweetness of leeks to the pungency of garlic to the freshness of chives. Learn how to confit leeks, then serve them with a beautiful béarnaise sauce.


Dominique Crenn’s Confit Leeks With Béarnaise Sauce Recipe 

[Dominique Crenn](https://www.masterclass.com/classes/dominique-crenn-teaches-modern-vegetarian-cooking) is an award-winning chef and advocate for sustainability and equity in the culinary world. Though she is now among the world’s most celebrated chefs, her path to culinary greatness was not without its challenges. After being turned away from many French culinary schools due to antiquated opinions about female chefs, Chef Crenn set out for California, where she forged her own culinary identity rooted in personhood, memories, and mindfulness. 

In San Francisco, Chef Crenn opened Atelier Crenn, a three-Michelin-starred restaurant where diners receive a poem instead of a menu, with each dish represented by a line of poetry. Chef Crenn describes her [food philosophy](https://www.masterclass.com/articles/dominique-crenn-on-food-philosophy) as “poetic culinaria.”
Confit leeks, also known as leek confit, is a preparation of leeks cooked slowly in oil until sweet and tender. “Confit” is a French term that refers to an ingredient preserved in fat—either its own, as with [duck confit](https://www.masterclass.com/articles/duck-confit-recipe), or in olive oil, like Chef Thomas Keller’s [eggplant confit](https://www.masterclass.com/articles/chef-thomas-kellers-confit-eggplant-and-garlic-recipe) or Yotam Ottolenghi’s [confit garlic](https://www.masterclass.com/articles/ottolenghis-confit-garlic-oil).

Leeks belong to the genus *Allium*, along with onions, garlic, shallots, and other plants prized for their aromatic qualities. Confiting leeks is a great way to add caramelized leek flavor to everything from mashed potatoes to noodles. Or, serve the alliums as an appetizer or side dish bathed in a flavorful béarnaise sauce.
“Confit” may sound fancy, but it’s a fairly straightforward and hands-off technique. Once you’ve gotten the hang of confit leeks or [confit tomatoes](https://www.masterclass.com/articles/confit-tomatoes-recipe-by-dominique-crenn), you’ll want to use the technique on every vegetable in sight. Here’s what you need to know:

1. __Choose medium leeks__. Large leeks can be slightly tough and may take longer to cook. For the best flavor and shortest cook time, select medium leeks.
2. __Wash and drain well__. Unlike most alliums, which form as tight bulbs, leeks produce a long cylinder of tightly bundled leaves that push their way out of the soil, so it’s important to wash them well. Chef Crenn recommends trimming the root end and tough green leaves before submerging the white part of the leek in water to dissolve any excess dirt. 
3. __Save the leek greens__. The green ends of leeks have a tougher texture and more vegetal flavor that doesn’t work well for confit. Instead of discarding these ends, repurpose them: They’re one of the best aromatic vegetables to use when making stock. Simply freeze the leek greens in a ziplock bag or airtight container, then add them to your favorite [vegetable broth recipe](https://www.masterclass.com/articles/learn-how-to-make-homemade-vegetable-stock-easy-stock-recipe).

Make the warm vinaigrette by infusing olive oil with garlic, thyme, and bay leaf, then adding vinegar, water, and salt and pepper.
Place the trimmed leeks in a roasting pan, then submerge them in the warm vinaigrette. Confit the leeks in a 300-degree oven until tender.
Make the béarnaise sauce and spoon a generous amount of the béarnaise over the leeks.
Many of Chef Dominique Crenn’s recipes include a bit of allium in the preparation or the final dressing. This recipe showcases the full range of allium flavors, from the natural sweetness of leeks to the pungency of garlic to the freshness of chives. Learn how to confit leeks, then serve them with a beautiful béarnaise sauce.


<a href='https://www.masterclass.com/classes/dominique-crenn-teaches-modern-vegetarian-cooking' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/classes/dominique-crenn-teaches-modern-vegetarian-cooking","linkCopy":"Dominique Crenn","category":null}'>Dominique Crenn</a> is an award-winning chef and advocate for sustainability and equity in the culinary world. Though she is now among the world’s most celebrated chefs, her path to culinary greatness was not without its challenges. After being turned away from many French culinary schools due to antiquated opinions about female chefs, Chef Crenn set out for California, where she forged her own culinary identity rooted in personhood, memories, and mindfulness. In San Francisco, Chef Crenn opened Atelier Crenn, a three-Michelin-starred restaurant where diners receive a poem instead of a menu, with each dish represented by a line of poetry. Chef Crenn describes her <a href='https://www.masterclass.com/articles/dominique-crenn-on-food-philosophy' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/dominique-crenn-on-food-philosophy","linkCopy":"food philosophy","category":null}'>food philosophy</a> as “poetic culinaria.”

Meet Dominique Crenn

Confit leeks, also known as leek confit, is a preparation of leeks cooked slowly in oil until sweet and tender. “Confit” is a French term that refers to an ingredient preserved in fat—either its own, as with <a href='https://www.masterclass.com/articles/duck-confit-recipe' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/duck-confit-recipe","linkCopy":"duck confit","category":null}'>duck confit</a>, or in olive oil, like Chef Thomas Keller’s <a href='https://www.masterclass.com/articles/chef-thomas-kellers-confit-eggplant-and-garlic-recipe' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/chef-thomas-kellers-confit-eggplant-and-garlic-recipe","linkCopy":"eggplant confit","category":null}'>eggplant confit</a> or Yotam Ottolenghi’s <a href='https://www.masterclass.com/articles/ottolenghis-confit-garlic-oil' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/ottolenghis-confit-garlic-oil","linkCopy":"confit garlic","category":null}'>confit garlic</a>.Leeks belong to the genus Allium, along with onions, garlic, shallots, and other plants prized for their aromatic qualities. Confiting leeks is a great way to add caramelized leek flavor to everything from mashed potatoes to noodles. Or, serve the alliums as an appetizer or side dish bathed in a flavorful béarnaise sauce.

What Are Confit Leeks?

“Confit” may sound fancy, but it’s a fairly straightforward and hands-off technique. Once you’ve gotten the hang of confit leeks or <a href='https://www.masterclass.com/articles/confit-tomatoes-recipe-by-dominique-crenn' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/confit-tomatoes-recipe-by-dominique-crenn","linkCopy":"confit tomatoes","category":null}'>confit tomatoes</a>, you’ll want to use the technique on every vegetable in sight. Here’s what you need to know:<ol class="mc-m-4"><li class="mc-my-4"> 1. Choose medium leeks. Large leeks can be slightly tough and may take longer to cook. For the best flavor and shortest cook time, select medium leeks. </li><li class="mc-my-4"> 2. Wash and drain well. Unlike most alliums, which form as tight bulbs, leeks produce a long cylinder of tightly bundled leaves that push their way out of the soil, so it’s important to wash them well. Chef Crenn recommends trimming the root end and tough green leaves before submerging the white part of the leek in water to dissolve any excess dirt. </li><li class="mc-my-4"> 3. Save the leek greens. The green ends of leeks have a tougher texture and more vegetal flavor that doesn’t work well for confit. Instead of discarding these ends, repurpose them: They’re one of the best aromatic vegetables to use when making stock. Simply freeze the leek greens in a ziplock bag or airtight container, then add them to your favorite <a href='https://www.masterclass.com/articles/learn-how-to-make-homemade-vegetable-stock-easy-stock-recipe' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/learn-how-to-make-homemade-vegetable-stock-easy-stock-recipe","linkCopy":"vegetable broth recipe","category":null}'>vegetable broth recipe</a>. </li></ol>

3 Tips for Making Confit Leeks

How to Make Dominique Crenn’s Confit Leeks With Béarnaise Sauce

Make the warm vinaigrette by infusing olive oil with garlic, thyme, and bay leaf, then adding vinegar, water, and salt and pepper.

Place the trimmed leeks in a roasting pan, then submerge them in the warm vinaigrette. Confit the leeks in a 300-degree oven until tender.

Make the béarnaise sauce and spoon a generous amount of the béarnaise over the leeks.

Dominique Crenn’s Confit Leeks With Béarnaise Sauce Recipe

Many of Chef Dominique Crenn’s recipes include a bit of allium in the preparation or the final dressing. This recipe showcases the full range of allium flavors, from the natural sweetness of leeks to the pungency of garlic to the freshness of chives. Learn how to confit leeks, then serve them with a beautiful béarnaise sauce.