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Discussion Starter #1
I don't post in here much but i threw together a sauce last night that was absolutely dynamite over trout. I'll post it up but I don't measure so bear with me.

Ingredients
1 stick of butter
3 large leeks (if using wild you'll need more)
3 to 5 cloves of garlic (depending how much you like it LOL)
Milk (guessing around 3 cups)
salt and pepper to taste
flour and water for slurry

Slice leeks about 1/4 inch thick and separate into rings. Put about 1 tablespoon of the butter in the pan and saute the leeks. Once the leeks start to cook add the minced garlic. When it all seems to be just about cooked pour in the milk. I always eyeball if and add just enough to cover the leeks. Bring the temp back up and add the rest of the stick of butter. I know it sounds like a lot but this is a butter cream sauce LOL. Once the butter is melted add salt and pepper to tase. Now make a slurry with flour and water and SLOWLY add it while boiling to thicken until it's a sauce consistency. It has to be boiling when adding the slurry to thicken and it will thicken up quick so add a little at a time. If you over thicken it just add some more milk. Taste again and touch up with salt and pepper if needed. Spoon over fresh grilled trout and enjoy.

This is just the basic starter sauce. I'll add montreal chicken sometimes to kick it up a little or maybe even a little parmesan cheese. Start with this and treak it as you like. This is really good over chicken as well.
 

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Sounds like that would be good over veal too!! Heck, I'm so hungry from reading that recipe maybe I'll just whip some up and pour it on bread and have at it!!
 

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Discussion Starter #5
Grouchy Coyote said:
Okay... I will be back...

Gotta go get something to eat now...

Thanks Pigger !
Pigger ?!?! I'm not giving Chris credit for this one LOL.
 

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Discussion Starter #6
By the way, I hope if you try it you enjoy it. just let me know what you think and if you made any tweaks. I just made this up last night so I'm sure there's quite a few improvements that could be made.
 

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just a touch of nutmeg...sure wish i could find some of these ramps. I walked alot of north park last week looking for sheds and never saw a single one.

On the other hand, i found a small patch of Morels...
 

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I do that with any fish fillets,
Saute fillets in butter till just done and add:
dill
more butter
onion powder
garlic powder
and heavy cream
simmer till it thickens and add some Parmesan cheese.

This makes it really rich, kind of like shrimp or crab legs.

Some guests have sopped the sauce up with a roll and really cleaned the plate
 

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I made this last night and slathered it on some medium rare elk steaks! OMG was it ever good!

THANK YOU for posting it Bearklr!
 

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Discussion Starter #10
Sweet! Glad you enjoyed it Adam. I'm taking all of the ingredients to the mountains and plan on making another batch with the trout my son catches. I had a bunch left over from last time and threw it on some scrambled eggs...let's just say that every meal from then on out was scrambled eggs until the leek sauce was gone LOL.
 

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I have about a cup of it left as well and am debating what my next "victim" will be!
 

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Discussion Starter #12
LOL...my wife thinks I'm nuts. I try puting any leftover sauces on just about anything.
 

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Me too, I hate wasting food! I eat 99% of the leftovers at our house. I'm the last to leave, so if it's in the fridge when I'm on my way out the door, it's coming with me!
 

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Adam said:
Me too, I hate wasting food! I eat 99% of the leftovers at our house. I'm the last to leave, so if it's in the fridge when I'm on my way out the door, it's coming with me!
I can't remember the last time we threw food away, yet I'm the only one who eats the left overs.
 

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keystoneMAN 85 said:
Adam said:
Me too, I hate wasting food! I eat 99% of the leftovers at our house. I'm the last to leave, so if it's in the fridge when I'm on my way out the door, it's coming with me!
I can't remember the last time we threw food away, yet I'm the only one who eats the left overs.
I'm picturing the two of you walking around like Homer Simpson with that week old 6 ft. sammy!


I'm the same way...whatever I can make out of the lefties...I usually do..soup, sauces, whatever!
 

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Bearklr said:
I don't post in here much but i threw together a sauce last night that was absolutely dynamite over trout. I'll post it up but I don't measure so bear with me.

Ingredients
1 stick of butter
3 large leeks (if using wild you'll need more)
3 to 5 cloves of garlic (depending how much you like it LOL)
Milk (guessing around 3 cups)
salt and pepper to taste
flour and water for slurry

Slice leeks about 1/4 inch thick and separate into rings. Put about 1 tablespoon of the butter in the pan and saute the leeks. Once the leeks start to cook add the minced garlic. When it all seems to be just about cooked pour in the milk. I always eyeball if and add just enough to cover the leeks. Bring the temp back up and add the rest of the stick of butter. I know it sounds like a lot but this is a butter cream sauce LOL. Once the butter is melted add salt and pepper to tase. Now make a slurry with flour and water and SLOWLY add it while boiling to thicken until it's a sauce consistency. It has to be boiling when adding the slurry to thicken and it will thicken up quick so add a little at a time. If you over thicken it just add some more milk. Taste again and touch up with salt and pepper if needed. Spoon over fresh grilled trout and enjoy.

This is just the basic starter sauce. I'll add montreal chicken sometimes to kick it up a little or maybe even a little parmesan cheese. Start with this and treak it as you like. This is really good over chicken as well.
I want to thank you because this recipe is simple yet awesome. I sub the leeks with mushrooms, add a 1/4 cup of parm cheese into the sauce at the end. Put it over pasta and it's fantastic.
 

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Discussion Starter #17
Gald you liked it. I make it with wild mushrooms a lot too and parmesan is always awesome in cream sauces. Great tweaks on your part!!
 
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