Leeks-mayo
5
5
4
No
Ingredients
- 4 cups (1 litre) of canola oil
- 1/2 cup (125 ml) of hot water
- 30 ml (2 tablespoons) of Dijon's mustard
- 2 egg yolks
- 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
- 2 garlic cloves
- Salt and pepper up to taste
Preparation
Side-by-side mode
- Set all ingredients in the blender except oil and water. Blend few times to mix all ingrediets. At maximal power, pour a bit of oil to obtain a firm mayonnaise.
- Always at maximum power, add hot water to stabilize and make your mayonnaise more creamy.
- Mayonnaise is a base for all kind of dip.
Chef’s note
This leeks-mayo, pour over small steamed leeks, it's divine!
If you add 1/2 cup of small fruits, you'll obtain a fruits vingraitte.
If you add anchovy or capers, you'll get a caesar mayonnaise.
For a cocktail sauce, add ketchup and brandy.
Ad a bit of saffron and few Tabasco drops and it becomes a saffron mayonnaise.
Add lemon juice nd curry or a chinese fondue dip.
Did you know that...
If you cut off the green part of the leek and put the white part (the stem) in water with the roots, it will grow back!
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