Charred Leeks with Girolles and Leek Mayonnaise

Oil infused with charred leeks creates a mayonnaise served with fried mushrooms, grilled leeks, poached egg yolks, and croutons.

Vegetarian Gourmet Mushrooms Leeks Starter

Estimated Nutrition

Calories

2425.3

kcal / serving

4850.5 kcal total

Carbs

32.9g

per serving

65.8 g total

Fat

255.1g

per serving

510.2 g total

Protein

14.2g

per serving

28.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Dijon Mustard

tsp

White Wine Vinegar

tbsp

Vinaigrette

mixture of olive oil, vinegar, and mustard

Dairy

Egg Yolk

pasteurized

piece

Butter

for frying

Fruits

tsp

Lemon Juice

GrainsCereals

piece

Baguette

thinly sliced

Liquids

100

Vegetable Stock

NutsSeeds

bunch

Chive

green tops only

bunch

Chervil

leaves picked

unit

Salt

to taste

unit

Pepper

to taste

OilsFats

800

Vegetable Oil

tbsp

Olive Oil

Vegetables

piece

Leek

ends trimmed

Girolle

chanterelle mushrooms

Method

Blend egg yolks and mustard, then slowly emulsify with 500g of the leek oil and whisk in vinegar and lemon juice.

Griddle a whole seasoned leek until charred and soft, then cover with cling film on a tray to keep warm.

Brush baguette slices with olive oil and toast on the griddle to make croutons.

Poach two egg yolks in warm leek oil for six minutes over low heat.

Fry girolles in foaming butter, add vegetable stock, then stir in vinaigrette off the heat.

Peel charred leek, toss in vinaigrette, and plate with poached yolks, mushrooms, and leek mayonnaise.

Garnish the dish with toasted baguette slices and fresh herbs.

Char halved leeks on a hot griddle until soft, then infuse in oil at 50°C for 5 hours before leaving overnight.