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Young Leeks With Hollandaise Sauce

Microwaverina's picture
  Young leeks 1 Pound (450 Gram)
  Water 45 Milliliter (3 Tablespoon)
  Hollandaise sauce 1 Tablespoon
  Butter 4 Ounce, diced (100 Gram)
  Lemon juice 30 Milliliter (2 Tablespoon)
  Egg yolks 3
  Salt To Taste

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.

Recipe Summary

Difficulty Level: 
Side Dish

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