Leek with Hollandaise Sauce

Ingredients

• 250 g butter
• 3 egg yolks
• 4 tbsp dry white wine
• 2 tbsp lemon juice
• Salt
• pepper (ground)
• 4 leeks
• 50 g butter
• 200 ml vegetable broth
• parsley (for garnish)

Instructions

1. 1.

   Melt the butter for the Hollandaise and skim off the foam. In a metal bowl, whisk the egg yolks and wine over a hot but not boiling water bath until frothy. Remove from heat, whisk briefly more, then add half of the melted butter in drops, followed by the rest in a thin stream while constantly stirring until a creamy, glossy sauce forms. Season with lemon juice, salt, and pepper.

2. 2.

   Trim, wash, and cut the leeks diagonally into about 4 cm pieces. Sauté in foaming butter, deglaze with broth, cover, and simmer gently for about 10 minutes until tender.

3. 3.

   Remove the lid, reduce the liquid, season with salt, pepper, and nutmeg, then plate over the Hollandaise sauce. Garnish with parsley leaves and sprinkle extra pepper before serving.