Retro starter: Leek vinaigrette

Leek vinaigrette, a blast from the past and after my first taste of it was not impressed.  Thankfully, someone came to the rescue.

A very well spoken friend of a neighbour of mine cooked this dish for me as an evening dinner.  I wasn't sure that this could be meal in itself.  The leeks were boiled into submission and the vinaigrette was corn oil, sherry vinegar and Dijon mustard.   I think there was some dried herbs sprinkled over it as a nod for garnish.  Neither my neighbour or I didn't want to look ungrateful so we tucked in.  The best part of the meal was the wine, a very good Cote du Rhone and the company, of course.

A little later, probably a few weeks, I mentioned the experience to a work colleague, I think I must have blocked it out of mind until then.  Margaret, one of the senior administrators who was always (or seemed to be) bringing in cake, laughed a very croaky laugh and wrote down a list and I still have it to this day.

• Two large sized leeks, the outer layers taken away and divided according to the leeks' size
• Olive oil, few spoons
• One clove of garlic, finely chopped
• Two tablespoons of chopped parsley
• One pinch of salt
• One pinch of pepper
• Three tablespoons of white wine vinegar
• Three tablespoons of good white wine
• Two large "knobs" of very cold butter

The leeks are steamed for fifteen to twenty minutes, depending upon their thickness,  Ideally two regular sized leeks cut into thirds should serve a two as a starter.  About 100 mls of the water should be kept for the following stage and the leeks drained and kept warm.

A small amount of oil is put in small saucepan to warm through and the finely chopped garlic is put in first.  The wine and vinegar, along with the reserved water should then be added, along with just over half the parsley, the salt and the pepper.  The liquid should be reduced by half and then taken off the heat. 

With a "firm hand" the first knob of butter should be whisked in and then the other.  This should allow for a thick, warm, vinaigrette.  Whisk a little more butter into the liquid if the thickness isn't to your taste.

In addition one chopped anchovy fillet along may be added along with the garlic and is cook until anchovy has started to melt.  The other stages are the same, except you do not add any further salt.

The leeks are then served on warmed dishes with the thickened sauce spooned over and a small scattering of fresh chopped parsley over the top.