My Welsh Leek Sauce Recipe.

Leeks  Wikipedia CommonsIngredients                                                                                    

2oz Leeks

4oz Currants

l tablespoon vinegar

2 tablespoons olive oil

2 tablesppons thyme honey

l level teaspoon pepper

2 teaspoons ginger

2 teaspoons parsley

l teaspoon sage finely ground

Parsley leaves Parsley Leaves


You will need a good blender to be able to:-

Mince the currants and then the leeks seperately

when this is done add the herbs and mix well

add the vinegar and olive oil and mix until a smoother

consistency is achieved then add the honey.,

Honey pot 2

The consistency of this sauce is more liken to a relish.

It can be used to add flavour to Cheese,Ham, Pork Pies and Sausage,Try it with any

cold or hot meat such as beef .

Yellow Daffodil

The Daffodil and The Leek are two emblems of Wales.


8 responses to “My Welsh Leek Sauce Recipe.

  1. nutsfortreasure

    February 16, 2013 at 11:32 am

    Leeks are so large here in the states Rita do I throw all the GREEN parts in compost bin?
    Ron’s favorite is Port Pie he doesn’t mind commercials ones but I want to make some fresh smaller ones for him to pop into oven while I am away on the retreat 🙂

    Hope all is well in your country and you are enjoying your day


    • ritaroberts

      February 16, 2013 at 12:06 pm

      Hi Eunice,Yes,its best not to use the green parts for the sauce but don’t throw them away if you can use them for something else. Let me know how it turns our for you.


      • nutsfortreasure

        February 16, 2013 at 12:13 pm

        I always use the white part in my soup but do not know what to do with the dark green parts 🙂

        I will let you know


  2. MrsBoardwell

    March 3, 2013 at 5:26 pm

    Hi Rita – is this an original Roman recipe? You mentioned museums and historical houses – don’t suppose Erddig in Wrexham was one of them? It’s our local National Trust property – along with Chirk Castle – and as we dog walk there almost daily during the week I’d be interested to find out ^_^
    Greetings from North Wales

    PS: I know nothing about archaeology but it’s never too late to learn something new ^_^


    • ritaroberts

      March 3, 2013 at 6:24 pm

      Hi there. The Welsh Leek sauce is not a Roman recipe. We were commissioned to make a special sauce for Wales, for St Davids day and as the leek is an emblem of Wales we chose it for one of the ingredients.It was very popular and sold well.It needs a good food blender to get the leeks fine enough for a smooth consistency, so if you try it let me know how you get on, and of course you can vary the other ingredients to your own taste.We are not in business now and have been retired for 12 years. We love Crete but miss making our sauces and the reenactment fairs where we also sold them. They were great fun.Thanks for your interest. Forgot to say your photo’s are brilliant.Looking forward to reading miore of your posts.


  3. nutsfortreasure

    April 28, 2013 at 2:34 pm

    Hi 🙂 I left you an award over here 🙂 you may see new friends showing up 🙂


  4. clioantiquities

    May 18, 2013 at 6:51 pm

    Cannot go wrong with leeks! Will try this…


    • ritaroberts

      May 18, 2013 at 7:27 pm

      Hope you like it Clio. Please Let me know how you get on. There is another recipe on my blog…. Leeks rolled in cabbage leaves.



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