Leeks with sauce Gribiche

A versatile sauce that works well with other greens such as asparagus, beans and artichokes.

2 eggs
4 tsp capers
3 cornichons or small gherkins
3-4 tbsp chopped chives and/or tarragon
3 tbsp chopped parsley
1 tsp Dijon mustard
2 tablespoon sherry/red wine vinegar or lemon juice
140 ml olive oil


Gribiche sauce:
Boil the eggs for 10 minutes, refresh, peel, let cool, finely chop white and yolk separately.
Finely mince capers, cornichons, and herbs.
Whisk chopped yolk with mustard and vinegar/lemon juice and then slowly work the oil in and emulsify.
Mix in the rest of the ingredients and season with salt and pepper.
Trim the leeks and wash well to remove any grit.
Bring a pot of salted water to the boil and add the leeks. Cook for 20 mins or until soft.
Remove and allow to cool, then slice the leeks in half lengthways and allow to drain upside down.
Arrange on a plate and spoon the sauce on top. This dish is nice at room temperature.