Leek hollandaise
Creation by Pascal Jalhay, Executive Chef at R&D Creadome, Lelystad, the Netherlands.
Ingredients
| 150 g | leek greens, blanched | |
| 80 g | olive oil | |
| 2 | egg yolks | |
| 3 tbsp | 45 ml | gastric (white wine, peppercorns, thyme, parsley, and shallots) |
| 3 tbsp | 45 ml | water |
Instructions
- 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.