Leeks with avgolemono (Leeks with egg and lemon sauce)

Recipe from: 1/1/2007 12:00:00 AM
Ingredients 8
Servings 0


  • 500
    small leeks
  • 2
    eggs, separated
  • 1
    tsp sugar (optional)
  • juice of 1½ lemons
  • sea salt flakes and freshly
  • ground black pepper
  • paprika for sprinkling
  • 25
    fresh dill, finely chopped


Trim the leeks, wash them well and simmer until tender. Set aside and reserve about 300ml of the cooking water. To make the sauce, whisk the egg whites in a heat-proof bowl until stiff. Continue whisking gently while steadily pouring in the leek stock. Add the egg yolks, a little at a time.

Add the sugar and pour in the lemon juice. Place the bowl over a saucepan of boiling water and continue stirring the sauce until it has thickened (about 5?6 minutes). Season to taste.

Arrange the leeks on a serving platter, spoon over the sauce and sprinkle with paprika and chopped dill.



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