Taste Tested: Wild Leek Hollandaise

Last week’s Terroir Rural Retreat has us re-imagining all sorts of delicious dishes to be cooked over the campfire. Dishes like this ramp hollandaise made by Chef Albert Ponzo and his team from Le Select Bistro in Toronto. TasteTestednew3 Ramps are a perennial wild green that look like miniature green onions but with a wider, flatter leaf, which pokes up from the ground like green bunny’s ears each year in spring. Both the white lower leaf stalks and the broad green leaves are edible, and ramps can be either eaten raw (for the brave, as it would be akin to eating raw garlic), or cooked (usually sautéed).
ramphollandaise

Photo: Ash Naylor Photography

Wild Leek Hollandaise
Yields 1
We poached this recipe -- all puns intended! -- from Chef Albert Ponzo after the Terroir Rural Retreat. He dolloped it generously over smoked oyster with homemade blood pudding, but we think it would be equally delicious with poached eggs!
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Prep Time
15 min
Cook Time
10 min
Prep Time
15 min
Cook Time
10 min
Ingredients
  1. 6 Ontario egg yolks
  2. 12 Ontario sustainably foraged Wild Leeks
  3. 1 tbsp lemon juice, freshly squeezed
  4. 250ml Hollandaise reduction
  5. 1/2 cup unsalted Stirling Creamery butter, melted and browned
  6. 15ml worchestershire sauce
  7. 1 pinch cayenne pepper
  8. Pinch salt
FOR HOLLANDAISE REDUCTION
  1. 250ml white wine vinegar
  2. 2540ml white wine
  3. 250ml water
  4. 2 bay leaf
  5. 8 sprigs thyme
  6. 1/2tsp black peppercorns
  7. 125ml sliced shallots
Instructions
  1. To make hollandaise reduction, add all ingredients together and bring to a simmer. Reduce the contents to a total of 500mL and strain.
  2. Bring a medium pot of salted water to a boil.
  3. Meanwhile, wash wild leeks thoroughly to remove all sand and dirt. Remove bulbs and reserve for later use -- we like to pickle them. Drop greens in boiling water for 10 - 20 seconds until bright green and wilted, remove quickly and place in ice bath to cool. Puree until smooth.
  4. Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume.
  5. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in pureed leeks.
  6. Serve immediately.
Adapted from Le Select Bistro
Adapted from Le Select Bistro
Culinary Tourism Alliance https://ontarioculinary.com/

About Taste Tested

From the farm to the table, it’s easy to be inspired by Ontario’s endless parade of edibles. With “Taste Tested“, OCTA’s staff are sharing their freshest finds and dishing out their favourites of the season. Come discover what’s on our table – literally!

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