This vibrant sauce goes well with roasted wild boar.

Ingredients
1 Tbsp butter
1 Tbsp olive oil
2 cups leeks – chopped
1 cup chicken broth
½ cup dry white wine
2 garlic cloves, finely minced
½ cup sour cream
3 Tbsp Dijon mustard
2 Tbsp fresh chives – chopped
1 Tbsp fresh tarragon – chopped

Heat the butter and olive oil in a pan. Add the leeks and cook over medium high heat, stirring frequently, until they turn a golden color. Be careful not to burn. Stir in the garlic, wine, and broth. Boil for about 5 minutes. Stir in the mustard, sour cream, chives, and tarragon. Remove from heat before it can boil. Season with salt and pepper to taste.