Loading
Advanced Search

Leeks Vinaigrette Recipe

Ingredients
  • 4 med. leeks, halved lengthwise, well washed
  • 1 1/2 cups chicken stock
  • 2 sprigs fresh tarragon
  • 1 teaspoon unsalted butter
  • 3 tablespoons champagne vinegar (any will work)
  • 2 tablespoons Dijon mustard
  • 1/2 cup extra-virgin olive oil
  • Salt and pepper
  • Chopped fresh herbs such as Parsley or Tarragon for garnish
Directions
  • Place leeks, cut side up in a large skillet.
  • Add chicken stock and tarragon, bring to a boil over high heat.
  • Add butter, reduce the heat to medium - simmer. Cook until leeks are tender when pierced with tip of a knife, 10 - 12 minutes.
  • Carefully remove leeks from skillet and place on a platter.
  • Strain cooking liquid through a fine mesh sieve. Measure 1/4 cup liquid and set aside.
  • In a small bowl, whisk together vinegar and mustard. Add oil gradually while whisking constantly.
  • Whisk in 1/4 cup leek liquid; season with salt and pepper.
  • Spoon over leeks; garnish with fresh herbs.
  • Leeks may be served hot or chilled.
Similar Recipes
Cashew Lettuce Salad with Vinaigrette
Cashew Lettuce Salad with Vinaigrette
iceberg lettuce
onion
sugar
salt and pepper
vegetable oil
Coleslaw with Basil and Garlic Vinaigrette
Coleslaw with Basil and Garlic Vinaigrette
McCormick® Perfect Pinch® Basil & Garlic Seasoning
(16 ounces) shredded coleslaw mix
shredded red cabbage
white balsamic vinegar
sugar
Pear and Field Green Salad with Pomegranate Vinaigrette
Pear and Field Green Salad with Pomegranate Vinaigrette
toasted walnut pieces
sugar
crumbled blue cheese
olive oil
ripe pears
More Similar Recipes
Loading
Advanced Search

Leeks Vinaigrette Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
More Similar Recipes
Related Glossary Terms
vinaigrette Glossary Term
vinaigrette
leeks Glossary Term
leeks
E-mail: 
Sign Up
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2024 Tecstra Systems, All Rights Reserved, RecipeTips.com