Leeks Vinaigrette with Gribiche is a classic French dish that transforms simple, tender-poached leeks into an elegant and flavorful appetizer or side dish. The creamy gribiche sauce, made from hard-boiled eggs, mustard, capers, and fresh herbs, adds a tangy, rich contrast to the delicate leeks. This dish is perfect for a light, refreshing starter or as part of a sophisticated meal.
Why You’ll Love This Recipe
- Elegant Yet Simple: A refined dish made with minimal ingredients.
- Bright and Tangy Flavor: The vinaigrette and gribiche sauce complement the mild leeks beautifully.
- Perfect for Entertaining: A unique appetizer that impresses guests.
- Healthy and Light: A nutritious, vegetable-forward dish.
- French Bistro Classic: Experience authentic French cuisine at home.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Leeks:
- 4 large leeks (white and light green parts only)
- 1 teaspoon salt
- 4 cups water (for poaching)
For the Vinaigrette:
- 3 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar (or white wine vinegar)
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Gribiche Sauce:
- 2 hard-boiled eggs, finely chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- 3 tablespoons olive oil
- 1 tablespoon capers, finely chopped
- 1 tablespoon cornichons (small pickles), finely chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- Salt and pepper to taste
Directions
1. Prepare the Leeks
- Trim the root ends and dark green tops from the leeks, keeping only the white and light green parts.
- Slice them lengthwise and rinse thoroughly under cold water to remove any dirt.
- In a large pot, bring 4 cups of water and 1 teaspoon salt to a boil.
- Reduce heat to a gentle simmer and add the leeks. Poach for 8-10 minutes until tender but still holding their shape.
- Remove with tongs and drain on a paper towel. Let cool slightly.
2. Make the Vinaigrette
- In a small bowl, whisk together olive oil, Dijon mustard, red wine vinegar, salt, and black pepper until emulsified.
- Drizzle the vinaigrette over the warm leeks and let them marinate for at least 10 minutes.
3. Prepare the Gribiche Sauce
- In a mixing bowl, combine the chopped hard-boiled eggs, Dijon mustard, red wine vinegar, and olive oil.
- Stir in the capers, cornichons, parsley, and chives.
- Season with salt and pepper to taste.
4. Assemble and Serve
- Arrange the marinated leeks on a serving plate.
- Spoon the gribiche sauce generously over the top.
- Garnish with extra chopped herbs if desired.
- Serve at room temperature or slightly chilled.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Marinating Time: 10 minutes
- Total Time: 30 minutes
Variations
- Creamier Gribiche: Blend the sauce for a smoother texture.
- Extra Tangy: Add a teaspoon of lemon juice for more brightness.
- Make It Vegan: Use silken tofu instead of eggs for a dairy-free version.
- Crunchy Addition: Sprinkle toasted almonds or walnuts on top.
- Herb Variations: Swap parsley and chives for tarragon or basil.
Storage and Reheating
- Refrigeration: Store leftovers in an airtight container for up to 2 days.
- Freezing: Not recommended, as the leeks and gribiche sauce lose texture.
- Serving Tip: Best enjoyed at room temperature or slightly chilled.
FAQs
What does gribiche sauce taste like?
Gribiche is a tangy, creamy sauce with briny capers, mustard, and fresh herbs, similar to a cross between tartar sauce and egg salad.
Can I make this dish ahead of time?
Yes! The leeks and gribiche sauce can be made a day ahead and assembled before serving.
How do I prevent my leeks from becoming too mushy?
Simmer gently and test with a fork—they should be tender but still hold their shape.
What can I serve with leeks vinaigrette?
It pairs beautifully with crusty bread, smoked salmon, roasted potatoes, or a light green salad.
Can I use a different vinegar?
Yes! White wine vinegar, apple cider vinegar, or sherry vinegar all work well.
Do I have to serve this dish cold?
No, it’s traditionally served at room temperature, but it can be enjoyed slightly warm.
Can I grill or roast the leeks instead of poaching?
Yes! Grilled or roasted leeks add a smoky depth to the dish.
How do I keep my leeks bright green?
After poaching, plunge them into an ice bath for a minute before draining.
Can I use pickled onions instead of cornichons?
Yes! Finely chopped pickled onions add a similar tangy crunch.
Is this dish gluten-free?
Yes! Leeks vinaigrette with gribiche is naturally gluten-free and dairy-free.
Conclusion
Leeks Vinaigrette with Gribiche is a simple yet elegant French dish that highlights the delicate flavor of leeks with a tangy, herby egg-based sauce. Whether served as an appetizer or a side, this dish brings a refined, bistro-style touch to your table. Try it today and experience the flavors of classic French cuisine!
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Leeks Vinaigrette with Gribiche Sauce is a classic French bistro dish featuring tender, poached leeks drizzled with a tangy mustard vinaigrette, served with gribiche sauce—a rich, creamy dressing made with hard-boiled eggs, capers, and fresh herbs. Perfect as a light appetizer or elegant side dish, this recipe brings out the delicate flavors of leeks with a bright and flavorful twist.
Ingredients
For the Leeks:
- 4 large leeks, trimmed and cleaned
- 1 tbsp salt
- 6 cups water (for poaching)
For the Vinaigrette:
- 3 tbsp olive oil
- 1 tbsp red wine vinegar (or sherry vinegar)
- 1 tsp Dijon mustard
- 1/2 tsp honey (optional, for balance)
- Salt and black pepper to taste
For the Gribiche Sauce:
- 2 hard-boiled eggs, finely chopped
- 1 tbsp Dijon mustard
- 2 tbsp white wine vinegar
- 1/4 cup olive oil
- 1 tbsp capers, chopped
- 1 tbsp cornichons, finely diced
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh tarragon (or chives), chopped
- Salt and black pepper to taste
Instructions
1. Prepare the Leeks:
- Trim off the dark green tops of the leeks, leaving only the white and light green parts.
- Slice them in half lengthwise and rinse thoroughly to remove any dirt.
- Bring water and salt to a gentle boil in a large pot.
- Add the leeks and simmer for 10-12 minutes until tender.
- Drain and set aside to cool slightly.
2. Make the Vinaigrette:
- In a small bowl, whisk together olive oil, vinegar, Dijon mustard, honey, salt, and pepper.
- Drizzle over the warm leeks and let them absorb the flavors.
3. Prepare the Gribiche Sauce:
- In a bowl, whisk together Dijon mustard, vinegar, and olive oil until emulsified.
- Stir in chopped eggs, capers, cornichons, parsley, and tarragon.
- Season with salt and black pepper to taste.
4. Assemble & Serve:
- Arrange the leeks on a serving platter.
- Spoon gribiche sauce over the top or serve on the side.
- Garnish with extra herbs and a sprinkle of black pepper.
Notes
- Prefer a creamy version? Mash the egg yolks into the dressing before adding the other ingredients.
- Make it ahead: The gribiche sauce can be stored in the fridge for up to 2 days.
- Serving tip: Pair with crusty baguette and a glass of white wine for a true French bistro experience.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer / Side Dish
- Method: Poaching
- Cuisine: French
