25 mn preparation time
15 mn cooking time
Difficulty level: Easy
What you need
4
people
27gr HUGO French gherkins with vinegar and shallots
16pencil leeks
1bay leaf
1sprig thyme
2eggs
6.5g Dijon mustard
13cl neutral grape-seed oil
2sprigs chervil
4sprigs chives
2sprigs tarragon
27gr capers
3cl red wine vinegar
Salt
Pepper
How to prepare
1
Cut off the base and green parts of your pencil leeks. Wash and tie.
2
In a saucepan, heat a large quantity of salted water with the bay leaf and thyme sprigs.
3
When the water boils, add the leeks and cook for around 15 minutes.
4
Pierce the base of the eggs.
5
Plunge them into a saucepan of simmering water and cook for 9 minutes.
6
Refresh the eggs, shell them and separate the whites from the yolks.
7
In a bowl, mash the yolks with a fork.
8
Add the mustard and vinegar and mix.
9
Gradually add the oil while whisking to obtain a mayonnaise.
10
Chop the capers, gherkins, herbs and egg whites.
11
Add to the mayonnaise and mix.
12
Arrange the leeks on a serving plate.
13
Cover with gribiche sauce.
14
Enjoy!
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