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Leeks In Mustard Sauce

Servings 4 people



  • 4 tbsp olive oil
  • 3 tbsp red wine vinegar
  • 2 tbsp whole grain mustard
  • 2 shallots finely chopped


  • salt
  • 6 leeks, white and pale green parts
  • 2 tbsp parsley chopped
  • 3 tbsp toasted walnuts chopped
  • freshly ground pepper
  • baked potatoes or boiled potatoes to taste



  1. To make the vinaigrette, put the olive oil, vinegar, mustard, and shallot into a bowl and whisk together.


  1. To make the leeks, bring a large saucepan of salted water to a boil. Carefully drop in the leeks and simmer over medium heat for about 15 minutes, until tender and easily pierced with the tip of a knife. Drain the leeks and pat dry with paper towels. Slice the leeks in half lengthwise.

  2. Arrange the leeks on a serving plate and pour over the vinaigrette. Garnish with parsley and walnuts and season to taste with salt and freshly ground black pepper. Serve with baked or boiled potatoes.