Leeks Vinaigrette
- 20m Prep Time
- 21m Cook Time
- 41m Ready In
4 servings If possible, use thin leeks for this classic French first course. The cooking liquid is turned into a mustard vinaigrette.
Ingredients
- 16 baby leeks (about ¾ inch thick), or 4 large leeks, trimmed, quartered lengthwise, and well cleaned
- ¼ cup olive oil
- 1 cup chicken stock or broth
- ¼ cup dry white wine
- ¼ cup chicken stock or broth
- 2 teaspoons red wine vinegar, or to taste
- 2 teaspoons minced parsley
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
- Minced chives
- 1 (1 Hard-Boiled Egg, pressed through a medium-mesh sieve) (opens in new tab)
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 16 baby leeks (about ¾ inch thick), or 4 large leeks, trimmed, quartered lengthwise, and well cleaned
- ¼ cup olive oil
- 1 cup chicken stock or broth
- ¼ cup dry white wine
- ¼ cup chicken stock or broth
- 2 teaspoons red wine vinegar, or to taste
- 2 teaspoons minced parsley
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
- Minced chives
- 1 (1 Hard-Boiled Egg, pressed through a medium-mesh sieve)
Let's Cook
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Step 1.
Trim and clean: 16 baby leeks (about ¾ inch thick), or 4 large leeks, trimmed, quartered lengthwise, and well cleaned
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Step 2.
Heat in a large skillet over medium-high heat until hot but not smoking: ¼ cup olive oil
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Step 3.
Add the leeks in batches and cook, turning, until golden brown, about 10 minutes. Return all the leeks to the skillet and add: 1 cup chicken stock or broth; ¼ cup dry white wine
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Step 4.
Cover and cook, turning occasionally, until the leeks are tender, about 8 minutes. Transfer to a serving platter. Add to the skillet: ¼ cup chicken stock or broth; 2 teaspoons red wine vinegar, or to taste
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Step 5.
Cook, stirring, for 3 minutes. Remove from the heat and stir in: 2 teaspoons minced parsley; 1 teaspoon Dijon mustard; Salt and black pepper to taste
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Step 6.
Pour the vinaigrette over the leeks and let cool. Serve at room temperature, garnished with: Minced chives; (1 Hard-Boiled Egg, pressed through a medium-mesh sieve)