Leeks in Mustard Sauce

With every magazine, book, and dietary commentary advising us to eat leeks, it was time to try it. It is super easy yet super tasty. Adapted from "500 All-Time Great Recipes".

I ran out of eggs so didn't use them this time around. However, it seems that eggs would definitely add to the flavor.

Serves 4

8 slim leeks (or cut long ones to about 5" pieces)
2 teaspoons Dijon mustard
2 teaspoons white wine vinegar
1 hard boiled egg, halved lengthwise
5 tablespoons light olive oil
2 teaspoons chopped fresh parsley (optional)
salt and pepper

• Steam leeks over a saucepan of boiling water until they are just tender
• Stir together the mustard and vinegar in a bowl. Scoop the egg yolk into the bowl and mash thoroughly into the vinegar mixture using a fork
• Gradually work in the oil to make a smooth sauce, then season to taste with salt and pepper
• Lift the leeks out of the steamer and place on several layers of paper towels and pat dry (I skipped this step)
• Transfer the leeks on a serving dish while still warm, spoon the dressing over them and let cool. Garnish with shopped egg white and parsley as desired.

The picture does not do the dish justice. The leeks were quite delicious.