Leeks Vinaigrette Recipe

Leeks Vinaigrette Recipe

How To Make Leeks Vinaigrette

Leeks vinaigrette is a classic French dish that poaches leeks and serves them in a vinaigrette made of Dijon mustard, olive oil, garlic, lemon, and thyme.

Preparation: 10 minutes
Cooking: 50 minutes
Soak Time: 30 minutes
Total: 1 hour 30 minutes



  • 6medium leeks,white and light green part only, split and halved lengthwise
  • 3clovegarlic
  • 3lemons
  • 8sprigthyme
  • salt and pepper
  • 1tspdijon mustard
  • 6tbspextra virgin olive oil


  1. Place leeks in a large bowl of cold water; let soak 30 minutes until free of grit.

  2. Meanwhile, in a large soup pot, combine 4 quarts cold water, garlic, juice of 2 lemons, thyme, and salt. Bring to a boil over high heat. Reduce heat, and simmer about 30 minutes (while leeks soak).

  3. Remove leeks from water; add to cooking liquid. Poach until tender, 15 to 20 minutes. Drain and pat dry.

  4. Combine juice of last lemon and mustard in a small bowl (reserving lemon slices for garnish, optional). Whisk in olive oil, then toss over leeks.

  5. Season with salt and pepper; top with thyme and lemon slices (if using).


  • Calories: 1139.12kcal
  • Fat: 83.82g
  • Saturated Fat: 11.63g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 59.29g
  • Polyunsaturated Fat: 9.78g
  • Carbohydrates: 102.50g
  • Fiber: 18.86g
  • Sugar: 25.33g
  • Protein: 12.28g
  • Sodium: 1928.94mg
  • Calcium: 489.83mg
  • Potassium: 1425.32mg
  • Iron: 17.39mg
  • Vitamin A: 503.00µg
  • Vitamin C: 197.55mg
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