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Poor man's asparagus with sauce Gribiche


  • Parboil the leeks in salted, boiling water until just tender. Drain very well and grill or BBQ on both sides, spraying with oil as you do so. 
  • Whisk up the mustard and vinegar with a decent amount of seasonings. 
  • Then add enough oil, little by little, to form a light mayonnaise consistency, continually whisking. 
  • Finely chop the egg yolks and add to the dressing, together with the capers and tarragon or parsley. 
  • To serve, arrange the leeks on individual plates, sprinkle with the sauce and scatter finely chopped egg whites over the top.


  • 8-12 leeks, cleaned well & evenly trimmed
  • sea salt & freshly ground pepper
  • olive oil spray
  • 1 heaped tbsp Dijon mustard
  • 2 tbsp white wine vinegar
  • up to 500 ml vegetable oil
  • 5 hardboiled eggs, peeled
  • 1 heaped tbsp chopped, rinsed capers
  • 2 tbsp chopped fresh tarragon or parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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