Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

4 md leeks,* see note
3 T red wine vinegar
1 t paprika
1 t Dijon mustard with seeds
1/2 t cayenne pepper
1/4 t sugar,or to taste
8 t olive oil
salt and,Coarsely Ground
-black pepp,to taste Fill a large saucepan with water and bring to a boil. Gently drop in
leeks
and leave until water returns to a boil. Drain immediately and place
leeks under cold running water until they are cold. Refill pan and bring
water to a boil. Add blanched leeks, reduce heat to simmer, and continue to cook until leeks are tender but not mushy (no more than 5 minutes). Test doneness by cutting off a bit of green and tasting it. Drain and soak in running water until cold. Drain and set aside.

In a medium bowl, mix together well with a fork vinegar, paprika,
mustard, cayenne, and sugar. With a fork or wire whisk, blend in olive oil, a few drops at a time, until a thickish sauce is formed. Season to taste with salt and pepper.

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