Leeks gribiche

  • Preparation time: 10 minutes
  • Cooking time: 45 minutes
  • Total time: 55 minutes


8 medium leeks (about 2kg), cut into 5-6cm lengths

75ml dry white wine

175ml olive oil

1 egg

1 egg yolk (raw eggs are not suitable for pregnant women, young children, the elderly or infirm)

2 tsp dijon mustard

1 tsp red wine vinegar

1 heaped tbsp capers, roughly chopped

2 handfuls flat leaf parsley leaves, finely chopped


1. Preheat the oven to 180˚C, gas mark 4. Put the leeks in a roasting tin and pour over the wine, 50ml olive oil and 150ml water. Cover with foil and bake for 35-45 minutes; cool slightly.

2. Boil the whole egg for 9 minutes. Cool, peel and finely chop. Beat the egg yolk and mustard; slowly whisk in 125ml olive oil. Whisk in the vinegar and 1 tbsp water; season. Stir in the egg, capers and ½ the parsley.

3. Spread the leeks over a platter. Splash with a little of the cooking liquid, then the gribiche sauce and the remaining parsley.