Instructions
Follow the steps and taste along the way.
Prepare the leek
Cut the leek in half lengthwise, rinse it thoroughly, and slice it into thin half-moons. Finely chop the garlic.
Slowly sauté the leek
Heat the olive oil in a saucepan over medium heat. Add the leek and sauté for 7–8 minutes, stirring occasionally. It should soften and turn lightly golden at the edges, but not darken.
Soften the beans
Add the garlic and stir for about 30 seconds, just until fragrant. Add the drained beans, pour in the broth, and bring to a gentle simmer. Cook over low heat for 7 minutes.
Blend the sauce
Remove the saucepan from the heat. Add the Dijon mustard, lemon juice, dill, salt, and black pepper. Blend with an immersion blender until the sauce is smooth, thick, and glossy.
Gently reheat and serve
Return the saucepan to low heat and warm the sauce for 1–2 minutes, stirring constantly; do not let it boil vigorously. It should be warm and pour easily from a spoon. Serve immediately.
