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Ingredients
- 75 g butter
- 2 leeks, sliced
- 75 g cake flour
Method
- Melt the butter in a saucepan, add the leeks and sauté for 5 minutes. Cover with a lid and simmer gently for 10 minutes or until soft.
- Place the flour in a small bowl, add the wine and whisk together until smooth.
- Add the milk to the leeks in the saucepan, bring to a boil and then add the wine and flour mixture. Stir briskly until thickened.
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