Grilled Leeks with Mustard-Lemon Sauce

Serves 4
Meal type Side Dish
From book Judy Gorman's Vegetable Cookbook


  • 6 Medium leeks
  • olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 6 tablespoons butter
  • 1/2 teaspoon salt
  • freshly ground black pepper
  • 1 tablespoon fresh chives (chopped)


Leeks - Preparation
Step 1. Cut off the hairy root end and base of the white root. Remove any coarse or damaged outer leaves and discard. Cut off the dark portions of the leaves with scissors or a knife, leaving a segment of green about 6 inches long. Cut the leek in half lengthwise and thoroughly rinse the leeks under cool running water, separating the layers to expose any hidden sand or soil. Drain on absorbent paper.
Leeks - Cooking
Step 2. Arrange the leeks, cut side up, in a steam basket and set over boiling water. Cook for 10 minutes or until limp but still somewhat crisp.
Step 3. Brush the surface of the leeks with oil and place on a hot grill, cut side down.
Step 4. Meanwhile, whisk the lemon juice and mustard together in a small saucepan.
Step 5. Add the butter, salt, pepper, and chives. Heat slowly until the butter is melted. Remove from the heat.
Leeks - Cooking
Step 6. Turn the leeks once to grill both sides. Transfer to a serving plate, cut side up.
Step 7. Whisk the warm dressing and pour over the leeks to serve.