Gastronomixs

Leek hollandaise

Creation by Pascal Jalhay, Executive Chef at R&D Creadome, Lelystad, the Netherlands.

Leek hollandaise

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Ingredients

150

g

leek greens, blanched

80

g

olive oil

2

 

egg yolks

3

tbsp

gastric (white wine, peppercorns, thyme, parsley, and shallots)

3

tbsp

water

Preparation method

  • To make the leek oil, blend the leek greens with the olive oil.
  • Whisk the other ingredients cold until foamy.
  • Then continue whisking in a bain-marie until light and fluffy and bind with four tablespoons of the leek oil.

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