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