Clean and wash the leek and cut into pieces two to three centimeters wide. Sauté in the heated butter (do not brown), deglaze with vegetable stock and cook for about ten minutes until al dente.
Remove the leek pieces from the broth.
Wash the lemon with hot water, dry it, finely grate half of the peel, squeeze out the juice.
Whisk lemon juice (amount to taste) and zest with the egg yolk. With the whisk over low heat, gradually fold in the broth until the egg yolk thickens. Caution: do not let it boil, then the egg will coagulate!
Season the sauce with salt, pepper and sugar, add the leek again and heat carefully.
With rice or potatoes, the leek is a vegetarian main course. It also goes well with fried fish fillet.
Ingredients
Print Recipe
Pin Recipe