Young Leeks With Hollandaise Sauce
|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)|
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.