Leeks with Rosemary Mayonnaise

== Ingredients ==
* 8 leeks
* 250 ml (1 cup) salted chicken stock (or vegetable stock)
* 2 bay leaves
* 2 x 7,5 cm sprigs fresh rosemary
* paprika to garnish
=== Rosemary mayonnaise ===
* 1 egg
* 20 ml (4 tsp) lemon juice
* 2 ml (1/2 tsp) salt
* 200 ml (0.8 cup) oil
* 5 ml (1 tsp) sugar
* 10 ml (2 tsp) Dijon mustard
* 50 ml (1/4 cup) sour cream
== Directions ==
# Cut off roots and most of the tops of the leeks, leaving not more than 3 cm of the green leaves.
# Remove outside layer.
# Make a shallow cut down length of leek so that the layers may be opened out slightly.
# Wash very well to remove grit.
# Put stock, bay leaves and rosemary sprigs into large frying pan with a lid.
# Add leeks, bring to boil and simmer, covered, for about 7 – 10 minutes or until just cooked.
# Cool in liquid, then drain and chill, reserving rosemary.
# To make the mayonnaise, place egg, lemon juice, salt, 25 ml oil, sugar and mustard into a blender.
# Strip needles from the reserved cooked rosemary sprigs and add.
# Blend until well mixed, then with motor running, add remaining oil in a slow, steady stream.
# Tip into small bowl, stir in sour cream, cover and chill for at least 2 hours.
# To serve, arrange chilled leeks on serving plates - 2 each should be enough, depending on size.
# Spoon some mayonnaise down the centre of each serving, and dust with paprika.
Category:Chicken stock and broth Recipes
Category:Dijon mustard Recipes
Category:Leek Recipes
Category:Mayonnaise Recipes
Category:Recipes that need photos
Category:Rosemary Recipes
Category:Sour cream Recipes
Category:South African Appetizers
Category:South African Vegetarian