Patty Saveurs

Everyday and Special Occasions Homemade Meals

Vous pouvez aussi retrouver cette page en

User Rating: 5 / 5 Vote 2

To vote, click on the stars
Leeks Vinaigrette Recipe Pinterest

Leeks vinaigrette recipe, a classic French recipe, leeks vinaigrette are generally served as a starter or light evening meal followed by bread and cheese. I tend to serve my leeks both with vinaigrette and mayo, light and flavorful!

In my home we rarely have meat for dinner except for the occasional ham and cheese sandwich or a few strips of bacon into an omelet. Nothing makes my hubs and son happier than when I bake a sheet pan of veggies drizzled with olive oil and a few aromatic herbs or cook some asparagus and mayo.

Leeks vinaigrette is also a staple in our house, so easy to make and delicious!

For this leek vinaigrette recipe, we use only the white and light green parts of leeks, the root end is removed and discarded, I cut the dark green parts in small chunks, put them in a freezer bag and freeze them raw to use later, they make for amazingly flavorful broth for my sauces, or you can use them for soup.

The leeks are cooked in broth for about 25 minutes until tender and I serve them with a flavorful vinaigrette and some mayonnaise on the side.

Sometimes I cook a few whole carrots together with the leeks and that just tops our day.

I hope you enjoy this recipe and if you do, please leave me a comment and let me know how it went!

  • 4 servings
  • Easy
  • 1 h 00

Recipe :


8 leeks, cleaned, dark green part removed

1 cube vegetable or chicken stock


1 tbsp. Dijon mustard

Salt and pepper to taste

2 tbsp. red wine vinegar

4 tbsp. olive oil

1 tbsp. chopped parsley

1/2 red onion, chopped (optional)


Into a medium saucepan, add the leeks and vegetable stock cube, top with water, bring to boil on medium/high and cook for about 25 minutes at a soft boil, gather the leeks with tongs and drain them into a colander, I like to use my asparagus dish that you can see in the picture, the top part has holes in it, so handy, let cool

While the leeks are cooking, make the vinaigrette, into a medium bowl, add the Dijon mustard and vinegar, stir together, add the rest of the ingredients, stir, taste and adjust seasoning, if you find that there’s too much vinegar, you can lighten up with a tbsp. of heavy cream, lastly add the chopped red onion if using

Serve lukewarm or cold with the vinaigrette on the side and some mayo

After a few hours, the first layer of leeks can go dry, just remove it and you’re good to go!



  1. Comments (0)

  2. Add yours

Comments (0)

Rated 0 out of 5 based on 0 voters
There are no comments posted here yet

Leave your comments

  1. Posting comment as a guest. Sign up or login to your account.
Rate this post:
0 Characters
Attachments (0 / 3)
Share Your Location