Young Leeks With Hollandaise Sauce Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
Main Ingredient

Ingredients

 Young leeks1 Pound (450 Gram)
 Water45 Milliliter (3 Tablespoon)
 Hollandaise sauce1 Tablespoon
 Butter4 Ounce, diced (100 Gram)
 Lemon juice30 Milliliter (2 Tablespoon)
 Egg yolks3
 Salt To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1274 Calories from Fat 956

% Daily Value*

Total Fat 109 g167%

Saturated Fat 62.7 g313.6%

Trans Fat 0 g

Cholesterol 799.1 mg

Sodium 512.7 mg21.4%

Total Carbohydrates 69 g23.1%

Dietary Fiber 8.3 g33.1%

Sugars 18.7 g

Protein 15 g30.8%

Vitamin A 221% Vitamin C 113.7%

Calcium 35.5% Iron 59.9%

*Based on a 2000 Calorie diet

Directions

Trim the leeks, slit them and wash thoroughly. Lay them in a dish, add the water, cover and cook on full power for 6—8 minutes, rearranging once, until tender.
Let the dish stand for a few minutes, then drain and arrange the leeks on a heated serving dish or individual plates.
Meanwhile, make the sauce. Put the butter in a bowl and cook for 2 minutes on medium or defrost until melted. Add the lemon juice and the egg yolks and whisk lightly.
Cook on medium or defrost for 1 minute, whisk again and season with salt and white pepper (black pepper would spoil the appearance of the sauce).
Transfer the sauce to a heated jug and serve with the leeks.
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