Ingredients

• 4 leeks
• cut in half lengthways
• 800ml/1â…“ pint vegetable oil
• 55g/2oz pasteurized egg yolks
• 1 tbsp Dijon mustard
• 500g/1lb 2oz leek oil (from above)
• 4 tsp white wine vinegar
• 2 tsp lemon juice
• 1 medium leek
• ends trimmed
• salt and pepper
• 1 thin baguette
• thinly sliced
• 2-3 tbsp olive oil
• 2 egg yolks
• vegetable oil or butter
• for frying
• 50g/1¾oz small girolles (chanterelle mushrooms)
• 100ml/3½fl oz vegetable stock
• vinaigrette (made from 3 tbsp olive oil
• 1 tbsp white wine vinegar and 1 tsp Dijon mustard mixed together)
• few sprigs chives
• green tops only
• few sprigs chervil
• leaves picked
• salt and pepper

Directions

• For the charred leek oil
• heat a griddle. When hot
• add the leeks cut-side down and cook until charred. Turn the leeks over and cook on the other side until soft. Place in a bowl with the oil and leave in a warm place (ideally around 50C/122F) for 4-5 hours. Then leave overnight to infuse. Strain the oil before using.
• For the leek mayonnaise
• in a food processor
• blend the egg yolks and mustard to combine. With the motor running add the leek oil in a thin steady stream until the mixture emulsifies to form a mayonnaise. Add the white wine vinegar and pulse to combine. Season with salt
• pepper and a little lemon juice
• to taste. Store in the fridge until ready to serve.
• For the leeks and girolles
• season the whole leek with salt and pepper and place on a hot griddle until charred all over and soft. Transfer to a baking tray and cover with cling film to keep warm.
• Season the baguette slices with salt and pepper and brush with olive oil. Toast both sides on the griddle to make croûtons.
• Warm the remaining leek oil in a small pan set over a low heat. Gently lower the egg yolks into the oil and poach very gently for about six minutes.
• Heat the butter in a frying pan and
• when foaming
• fry the girolles until soft. Add the vegetable stock
• then turn off the heat and stir a little vinaigrette into the mixture.
• To serve
• cut the warm leek in half and remove the blackened outer layer. In shallow bowls
• toss the leek in the remaining vinaigrette. Place the egg yolks on top
• followed by the mushrooms and a spoonful of leek mayonnaise. If desired spoon over some of the cooking liquor from the mushrooms.
• Garnish with the toasted baguette and herbs.