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 Leeks with Mustard Sauce Recipe
Light appetizer, prepared quickly and easily, with a small amount of ingredients. Suitable for any type of event. Easy, casual, with a touch of French pepper. Classic French recipe.
Course Dinner Dishes, Holiday Food Ideas, Snacks Ideas
Cuisine French Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Snacks Ideas
Cuisine French Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Cut the onion stalks lengthwise and into pieces of 4-5 cm, wash off the sand. (I have vegetables and fruits additionally lie for a couple of minutes in vinegar water, for disinfection).
    Cut the onion stalks lengthwise and into pieces of 4-5 cm, wash off the sand. (I have vegetables and fruits additionally lie for a couple of minutes in vinegar water, for disinfection).
  2. Put the stalks in salted boiling water and cook for 10 minutes. (in a steamer cut down 15 min.)
    Put the stalks in salted boiling water and cook for 10 minutes. (in a steamer cut down 15 min.)
  3. Boil hard-boiled eggs, peel and cool completely. Separately chop the yolks, whites, and greens.
    Boil hard-boiled eggs, peel and cool completely. Separately chop the yolks, whites, and greens.
  4. Sauce: very finely chop the onion, whisk the mustard and vinegar, gradually, without stopping whipping, pour in the olive oil. Add salt and pepper. I whipped everything up in a blender. * The sauce was too rich for me, and I added sour cream 4 tbsp. (the Sauce turned out a lot, left it for tomorrow, then pour the salted casserole, drive into the cutlets, pour the vegetable salad.)
    Sauce: very finely chop the onion, whisk the mustard and vinegar, gradually, without stopping whipping, pour in the olive oil. Add salt and pepper. I whipped everything up in a blender. * The sauce was too rich for me, and I added sour cream 4 tbsp. (the Sauce turned out a lot, left it for tomorrow, then pour the salted casserole, drive into the cutlets, pour the vegetable salad.)
  5. Place the leeks on a platter and pour the mustard sauce over them while they are still hot. Sprinkle the onion with the yolks, whites and herbs so that you get colorful strips, and serve. (For large meals, you can prepare the dish the day before, and just before serving, pour the sauce over it. You can serve it hot, warm, or cold.)
    Place the leeks on a platter and pour the mustard sauce over them while they are still hot. Sprinkle the onion with the yolks, whites and herbs so that you get colorful strips, and serve. (For large meals, you can prepare the dish the day before, and just before serving, pour the sauce over it. You can serve it hot, warm, or cold.)
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