Leeks Vinaigrette with Sauce Gribiche: A Match Made in Culinary Heaven
When it comes to elevating the humble leek, few condiments can rival the creamy, tangy, and utterly delightful combination of Leeks Vinaigrette with Sauce Gribiche. This French-inspired duo is a game-changer for any meal, whether it’s a simple weeknight dinner or a special occasion feast.
What is Leeks Vinaigrette?
Leeks Vinaigrette is a classic French condiment made by blanching leeks in boiling water, then pureeing them with olive oil, vinegar, and a pinch of salt. The result is a silky, emerald-green sauce with a subtle sweetness and a hint of bitterness from the leeks. This vinaigrette is often served as a dip for crudités, a sauce for grilled meats or fish, or as a topping for soups and salads.
What is Sauce Gribiche?
Sauce Gribiche is a French mayonnaise-like condiment made with egg yolks, mustard, vinegar, and herbs. It’s a versatile sauce that can be used as a dip, a sandwich spread, or a topping for various dishes. In the case of Leeks Vinaigrette with Sauce Gribiche, the two sauces are combined to create a rich, creamy, and utterly decadent condiment.
The Magic of Combining Leeks Vinaigrette and Sauce Gribiche
When you combine Leeks Vinaigrette with Sauce Gribiche, the result is a sauce that’s greater than the sum of its parts. The creamy, tangy Gribiche sauce provides a perfect foil to the bright, herbaceous flavor of the leeks, while the leeks add a subtle sweetness and depth to the Gribiche. The combination is both familiar and unexpected, making it a thrilling addition to any meal.
How to Make Leeks Vinaigrette with Sauce Gribiche
Making Leeks Vinaigrette with Sauce Gribiche is a relatively simple process that requires just a few ingredients and some basic cooking skills. Here’s a recipe to get you started:
Ingredients:
- 2 large leeks, cleaned and chopped
- 1/2 cup olive oil
- 2 tablespoons white wine vinegar
- 1 egg yolk
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh herbs (such as parsley, chives, or tarragon)
- Salt and pepper to taste
Instructions:
- Blanch the leeks in boiling water until tender, about 10-12 minutes. Drain and puree in a blender or food processor with the olive oil, vinegar, and a pinch of salt.
- In a separate bowl, whisk together the egg yolk, mustard, and a pinch of salt until smooth.
- Slowly drizzle the leek puree into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.
- Stir in the chopped herbs and season with salt and pepper to taste.
- Serve the Leeks Vinaigrette with Sauce Gribiche chilled or at room temperature.
Conclusion
Leeks Vinaigrette with Sauce Gribiche is a match made in culinary heaven, combining the best of French cuisine with a dash of creativity and flair. Whether you’re a seasoned chef or a culinary novice, this condiment is sure to elevate your cooking and impress your friends and family. So go ahead, give it a try, and discover the magic of Leeks Vinaigrette with Sauce Gribiche for yourself!
Leeks Vinaigrette with Sauce Gribiche
Ingredients:
* 4 medium-sized leeks (or more if small)
* 1 tsp tarragon
* 1 egg yolk
* 2 tsp Dijon mustard
* 1/2 tsp grainy mustard
* 1 hard-boiled egg
* 3 tbsp mayonnaise
* 1 tbsp capers, minced
* 1 tbsp dill pickle, minced
* 2 tbsp sherry vinegar
* 1 garlic clove, grated
* 1/2 cup olive oil
* 1/2 cup grapeseed oil (plus more as needed)
* 1 tbsp shallot, minced (plus more for optional garnish)
* 1 tsp white wine vinegar
* 2 tbsp kosher salt (plus more as needed)
# Instructions:
1. **Prepare the Vinaigrette**: Whisk **1 egg yolk, 2 tbsp sherry vinegar, 1 tsp Dijon mustard, 1/2 tsp grainy mustard, and 1 grated garlic clove** in a bowl until smooth. While whisking, slowly drizzle in **1/2 cup olive oil and 1/2 cup grapeseed oil** to create an emulsion. Season with kosher salt and black pepper to taste.
2. **Prepare and Cook the Leek:** Trim and rinse **4 medium leeks (or more if small)**, removing most of the dark green tops and root. Place on a parchment-lined baking sheet, drizzle with **grapeseed oil**, and season with **2 tbsp kosher salt**. Roast at **375°F (190°C) for 20-30 minutes** until tender but not mushy. Let cool, then peel and discard the outer layer.
3. **Marinate the Leeks**: Cut leeks into bite-sized pieces and transfer to a dish.Pour most of the vinaigrette over them, reserving some for later. Let marinate at room temperature for **1-2 hours** or overnight in the fridge.
4. **Prepare Sauce Gribiche**: Whisk together **1 minced hard-boiled egg, 3 tbsp mayonnaise, 1 tbsp minced capers, 1 tbsp minced dill pickle, 1 tbsp minced shallot, 1 tsp Dijon mustard, 1 tsp white wine vinegar, and 1 tsp tarragon** until well combined. Adjust seasoning with kosher salt and black pepper to taste.
5. **Assemble and Serve**: Arrange marinated leeks on a serving dish. Drizzle with reserved vinaigrette and spoon over Sauce Gribiche.
Link: [https://www.chefcodex.com/recipes/dreyfus_leeks_vinaigrette?t](https://www.chefcodex.com/recipes/dreyfus_leeks_vinaigrette?t)
This does look very interesting. Thank you for sharing.
Looks yummy 😋
My mom used to make this before she passed. This brings me so much memories. I love this. I will make it. Thank you for sharing this.
Is the prosciutto an optional topping or part of the recipe too?
This recipe was delicious and very fancy. I made it exactly except for a few minor switches. I used celery instead of the leaks because I didn’t have any, I swapped minced dill pickle with relish because relish is just faster, I added sour cream with the creamy sauce, and finally added deli chicken on top of the celery as well. The portion was pretty small and the creamy sauce was runny, but other than that it tasted amazing!
This looks very nice! Perfect starter dish 🙂
Good w/ bbq source