Roasted Leek Oil

1. Cut the leek into four large pieces and roast in an oven at 220°C for 25 minutes, until deep dark colour.
2. Heat the grapeseed oil to 82°C.
3. Finely blend the leek with the hot oil and salt for approx. three minutes.
4. Decant the oil and pass through a fine-meshed sieve.

Serving suggestions: use as a basic oil; delicious for confit recipes; as a base for a leek mayonnaise.

Creation by Dennis Middeldorp, Sense* restaurant, 's-Hertogenbosch, the Netherlands.