Directions:
- Cut leeks into 1-1/2-in. slices, then julienne. In a large skillet, saute leeks, onions and garlic in oil until tender.
- Meanwhile, in a small heavy saucepan, whisk the egg yolks, water and lemon juice. Cook and stir over low heat until mixture begins to thicken, bubbles around the edges and reaches 160°, about 20 minutes. Add butter, 1 tablespoon at a time, whisking after each addition until melted. Remove from the heat; stir in mustard and pepper.
- Transfer leek mixture to a serving bowl; top with mustard sauce. Yield: 6-8 servings (3/4 cup sauce).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 186.78 Kcal (782 kJ) | ||
| Calories from fat | 108.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.11g | 19% | |
|---|---|---|---|
| Cholesterol | 84.28mg | 28% | |
| Sodium | 68.85mg | 3% | |
| Potassium | 238.53mg | 5% | |
| Total Carbs | 16.41g | 5% | |
| Sugars | 4.74g | 19% | |
| Dietary Fiber | 2.35g | 9% | |
| Protein | 4.61g | 9% | |
| Vitamin C | 15.4mg | 26% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 2.6mg | 15% | |
| Calcium | 81.8mg | 8% | |
| Amount Per 100 g | |||
| Calories | 119.25 Kcal (499 kJ) | ||
| Calories from fat | 69.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.73g | 19% | |
|---|---|---|---|
| Cholesterol | 53.81mg | 28% | |
| Sodium | 43.96mg | 3% | |
| Potassium | 152.29mg | 5% | |
| Total Carbs | 10.48g | 5% | |
| Sugars | 3.02g | 19% | |
| Dietary Fiber | 1.5g | 9% | |
| Protein | 2.94g | 9% | |
| Vitamin C | 9.8mg | 26% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.7mg | 15% | |
| Calcium | 52.2mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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