Leeks with Egg and Lemon Sauce

1. 1

   Wash the leeks in running water, making sure you remove any dirt trapped between the leaves.

2. 2

   Trim the root ends and the tough tops of the green leaves.

3. 3

   Boil the leeks in salted water until tender, then drain, reserving 1 cup of the cooking water.

4. 4

   Pour this cooking water back into the pan and bring to the boil.

5. 5

   In a small bowl, beat the egg yolks and lemon juice with the sugar.

6. 6

   Pour in a little of the hot cooking water and beat well, then pour the egg and lemon mixture into the pan, beating vigorously, for seconds only until the sauce thickens slightly.

7. 7

   Be careful not to let it boil or it will curdle.

8. 8

   Add a little salt, if necessary, to taste.

9. 9

   Serve the leeks hot or cold with the sauce poured over.

* Per serving · 4 servings · Values may vary.

No additional tips available.