Young Leeks With Hollandaise Sauce Recipe
Ingredients
| 450 g / 1 lb young leeks | ||
| 45 ml / 3 tbsp water | ||
| HOLLANDAISE SAUCE | ||
| 1/2 cup / 100 g / 4 oz butter, diced | ||
| 30 ml / 2 tbsp lemon juice | ||
| Egg yolks | 3 | |
| Salt and white pepper | ||
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.
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.
Chef
