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| Leek in Egg and Lemon sauce |
"Leek in Egg and Lemon sauce"
- 600g leeks, trimmed
- 1 tbsp cornflour or potato flour
- 1 tbsp sugar
- 2 egg yolks
- juice of 1 lemon
Cook leeks in a salty water for about 7 min. Lift out the leeks and arrange in a shallow serving dish.
Mix 200ml of the cooking liquid with the flour and bring to the boil stirring all the time. Stir in the sugar and cool slightly.
Whisk the egg yolks with the lemon juice and stir into the sauce. Cook on a very low heat stirring all the time. Do not let the sauce to overheat. Add salt and pepper as necessary. Cool and pour the sauce over the leeks. Chill for at list 1 hour before serving.
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