Fine English Cookery/Michael Smith 1998

Leeks in Leek Sauce (Cold)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
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INGREDIENTS:
14 even-sized leeks (reserve 2 for the sauce) 60 g/2 oz butter juice of 1 lemon
1 teacup water salt and pepper THE SAUCE: 2 cups olive oil
1/2 cup white wine vinegar 1 tsp castor sugar 1 heaped tsp mild Fresh mustard
1 tbsp chopped chives 2 tbsps chopped parsley 2 reserved cooked leeks
salt and freshly ground pepper



1 The leeks should be of equal size so they will be cooked at the same time. Wash them well and trim off the tough leaves.
2 Butter an oven-proof dish and lay the leeks in. Dab them all over with the butter, squeeze the lemon juice over and pour the water into the dish.
3 Lightly salt and pepper, cover closely and bake them until they are cooked but still firm and not collapsed. Cool them in the liquor which you will later strain off and reserve for soup or gravy.
4 Put all the ingredients for the dressing, including the 2 reserved leeks cut into 1-inch pieces, into a blender or Mouli. When you have a smooth sauce, pour this over the cooled leeks, sprinkle with more chives and parsley and chill before serving.

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