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Leeks in Dill Sauce


Note: This recipe calls for uncooked eggs. If salmonella contamination is a concern in your area, use the equivalent amount of pasteurized egg substitute instead.

8 to 12 leeks, trimmed and thoroughly washed
2 Tbs olive oil
2 eggs
1 Tbs Dijon-style mustard
2 tsp white wine vinegar
1 cup olive or peanut oil
1/4 cup chopped parsley
3 Tbs chopped fresh or 2 tsp dried dill
Salt and freshly ground pepper to taste


Place the leeks in a single layer in a large skillet and add enough water to cover. Add the 2 tablespoons olive oil and bring to a boil over moderate heat. Reduce the heat and simmer uncovered for 8 to 10 minutes, until the leeks are tender. Drain on paper towels. Combine the eggs, mustard, and vinegar in an electric blender and process until combined. With the motor running, add the oil in a thin stream. Transfer the sauce to a small bowl and stir in the parsley, dill, salt, and pepper. Spoon the sauce over the leeks and serve chilled or at room temperature.

Yield: 4 to 6 Servings

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