Braised Leeks with Hollandaise Sauce
Procedure
- 1 Cut off the top half of the leeks and discard the green leaves. Trim the stem ends and pull off the tough outer leaves. Cut the leeks into quarters lengthwise and wash thoroughly; drain.
- 2 Place leeks in parallel rows in proper cooking pan.
- 3 Combine stock and remaining ingredients. Bring to a boil and pour over leeks.
- 4 Cover loosely and simmer covered for 15 minutes or until leeks are tender.
- 5 Drain the leeks, and serve with Hollandaise Sauce.
Hollandaise Sauce
Procedure
Chef Critique - Delicious, nice sheen on Hollandaise, could be a little brighter, leeks were nicely braised.
My Critique - Nice balance of richness, Hollandaise was very nice.
Group Critique - Nice use of leeks
- 1 Crack the peppercorns in the bottom of a saucepan.
- 2 Add the water, vinegar, and salt. Bring to a boil and reduce the volume of liquid by two-thirds. Remove from the heat and reserve until needed.
- 3 Place the egg yolks in a stainless-steel bowl. Strain the liquid from the reduction into the bowl with the egg yolks.
- 4 Cook over a double boiler, whisking constantly and vigorously. Cook the egg yolks until the mixture reaches a minimum of 150°F (65°C). This process takes only 3 to 5 minutes. Typically, the egg mixture thins, then starts to thicken. At 160°F (71°C), the egg mixture should have a nappé consistency. Be careful to stir constantly so the eggs do not congeal.
- 5 Once the egg yolks are cooked, immediately remove the bowl from the double boiler.
- 6 Whisk in the warm clarified butter, 1 ounce (28 ml) at a time, with a vigorous back-and-forth motion, in order to incorporate as much air as possible. Make sure the clarified butter is warm, as hot butter will cause the emulsion to break down.
- 7 Season the sauce to taste with lemon juice and salt. If the sauce is too thick, adjust the consistency with a little warm water. If the sauce appears to have small pieces of congealed egg in it, strain it through a chinois before using.
Chef Critique - Delicious, nice sheen on Hollandaise, could be a little brighter, leeks were nicely braised.
My Critique - Nice balance of richness, Hollandaise was very nice.
Group Critique - Nice use of leeks