Leeks with Rosemary Mayonnaise

Ingredients

 * 8 leeks
 * 250 ml (1 cup) salted chicken stock (or vegetable stock)
 * 2 bay leaves
 * 2 x 7,5 cm sprigs fresh rosemary
 * paprika to garnish

Rosemary mayonnaise

 * 1 egg
 * 20 ml (4 tsp) lemon juice
 * 2 ml (1/2 tsp) salt
 * 200 ml (0.8 cup) oil
 * 5 ml (1 tsp) sugar
 * 10 ml (2 tsp) Dijon mustard
 * 50 ml (1/4 cup) sour cream

Directions

 * 1) Cut off roots and most of the tops of the leeks, leaving not more than 3 cm of the green leaves.
 * 2) Remove outside layer.
 * 3) Make a shallow cut down length of leek so that the layers may be opened out slightly.
 * 4) Wash very well to remove grit.
 * 5) Put stock, bay leaves and rosemary sprigs into large frying pan with a lid.
 * 6) Add leeks, bring to boil and simmer, covered, for about 7 – 10 minutes or until just cooked.
 * 7) Cool in liquid, then drain and chill, reserving rosemary.
 * 8) To make the mayonnaise, place egg, lemon juice, salt, 25 ml oil, sugar and mustard into a blender.
 * 9) Strip needles from the reserved cooked rosemary sprigs and add.
 * 10) Blend until well mixed, then with motor running, add remaining oil in a slow, steady stream.
 * 11) Tip into small bowl, stir in sour cream, cover and chill for at least 2 hours.
 * 12) To serve, arrange chilled leeks on serving plates - 2 each should be enough, depending on size.
 * 13) Spoon some mayonnaise down the centre of each serving, and dust with paprika.