Braised Leeks with Hollandaise

4 Leeks
1 cup beef stock
1 teaspoon salt
3 tablespoons butter
1/4 teaspoon white pepper
1/4 teaspoon chervil (dried)
1/4 teaspoon basil (dried)

  1. Cut off the top half of the leeks and discard the green leaves. Trim the stem ends and pull off the tough outer leaves. Cut the leeks into quarters lengthwise and wash thoroughly; drain.
  2. Place leeks in parallel rows in proper cooking pan.
  3. Combine stock and remaining ingredients. Bring to a boil and pour over leeks.
  4. Cover loosely and simmer covered for 15 minutes or until leeks are tender.
  5. Drain the leeks, and serve with Hollandaise sauce

Chef: leeks have a good color and are nicely cooked. The hollandaise was bland, not enough lemon or acifd flavor; the lemon garnish especially sets the expectation for this. Since the sauce is so rich, should have been less for the vegetables.

Personal/Team: agreed with chef that we needed more lemon in the sauce, but the leeks were perfect.

Lesson Learned: you can cut leek stems in lengthwise quarters keeping the root together to hold them better. The root will soften in the braising process and still be soft.