Dom Crenn Leeks with Bernaise

• 200 grams extra-virgin olive oil
• 1 garlic clove, peeled and smashed
• 1 bay leaf, torn
• 2 fresh thyme sprigs
• 100 grams champagne vinegar or cider vinegar
• 100 grams water
• Fleur de sel or kosher salt, to taste
• Freshly cracked black pepper, to taste
• 4 medium leeks

For the béarnaise sauce:

• 2 tablespoons extra-virgin olive oil
• 1 shallot, peeled and diced
• 5 tablespoons dry white wine
• 5 tablespoons vermouth
• 3 tablespoons white wine vinegar
• 2 fresh tarragon sprigs
• 2 fresh thyme sprigs
• 2 egg yolks
• 4 tablespoons unsalted butter, diced into small pieces
• Lemon juice, to taste
• 1–2 tablespoons sherry vinegar, to taste
• Kosher salt, to taste
• Freshly cracked black pepper, to taste

For serving:

• Reserved warm vinaigrette/confit cooking liquid
• 1 tablespoon sherry vinegar
• 2 tablespoons lemon juice, to taste
• 2 fresh chives, chopped into 1-inch spears
• Fresh herbs such as parsley, chervil, and tarragon (optional)

Make the warm vinaigrette and confit the leeks:

1. In a medium saucepan set over medium heat, warm the olive oil. Use an instant thermometer to check that the temperature of the liquid stays below 300 degrees Fahrenheit.
2. Add the smashed garlic, torn bay leaf, and thyme to the oil.
3. Once you see the thyme begin to crisp, pour in the champagne vinegar or cider vinegar and water.
4. Raise the heat to high, but do not allow the vinaigrette to boil.
5. Season with salt and pepper, to taste, then remove the pan from the heat.
6. Preheat the oven to 325 degrees Fahrenheit.
7. Trim the root end from the leeks.
8. Keeping the white portion of the leeks intact, chop off the green parts, and discard them or save them for use in a vegetable stock.
9. Soak the trimmed leeks in water to clean.
10. Remove the leeks from the water, dry them, and transfer them to a roasting pan.
11. Pour the warm vinaigrette over the leeks until they’re mostly submerged.
12. Confit the leeks in the oven until they’re tender, about 30 minutes.

Make the béarnaise sauce:

1. Heat the olive oil in a medium saucepan set over medium heat, then add the diced shallot.
2. Once the shallot begins to warm, after about 2 minutes, add the white wine and vermouth to the saucepan.
3. Let the mixture reduce by half for about 10 minutes.
4. After 10 minutes, remove the saucepan from the heat and taste the liquid.
5. If the alcohol flavor is strong, return the saucepan to the heat. Continue cooking until the alcohol flavor is muted, another 5 minutes.
6. Add the white wine vinegar, tarragon, and thyme, and lower the heat to medium-low.
7. Cook until the flavors have infused into the liquid, about 2 minutes.
8. After about 2 minutes, strain the vinaigrette reduction through a fine-mesh strainer into a small glass bowl. Confirm that all of the shallot and herb pieces have been removed from the liquid.
9. Prepare a bain-marie: In a medium saucepan set over medium heat, bring 2 inches of water to a simmer. Place a large stainless steel bowl or double boiler over the saucepan.
10. Lower the heat to medium-low, and add the egg yolks to the bowl or double boiler.
11. Whisk the yolks vigorously, removing the bowl or double boiler from the heat whenever the yolks begin to harden.
12. Once the yolks begin to thicken, after about 2 minutes, gradually add the vinaigrette reduction while continuing to whisk vigorously for about 1 more minute.
13. Make sure the water stays at a simmer, and the yolks do not start to cook. The mixture should thicken enough to coat the back of a spoon without running. Adjust the temperature in the bowl or double boiler by removing it from the heat as needed to prevent the sauce from breaking. (When the oil separates from the reduction, it’ll look pooled with droplets of solids floating in the oil.)
14. After 1 more minute, remove the bowl or double boiler from the heat. Dip the back of a spoon into the mixture. Test the emulsion by holding the spoon vertically: The mixture should cling to the spoon and be homogenous.
15. Keeping the temperature in the bowl or double boiler a bit cooler than before, add the diced butter in batches. Continue to whisk vigorously until all the butter is combined.
16. Bring the bowl or double boiler back to the heat, then remove it again, repeatedly, as you whisk. The temperature should stay warm enough to incorporate the butter but cool enough to prevent the emulsion from breaking.
17. After all of the butter is incorporated, season the sauce with the lemon juice, salt, paper, and sherry vinegar.

Serve the confit leeks with béarnaise sauce:

1. To serve, use tongs to carefully transfer the warm confit leeks to a paper towel (reserve the cooking liquid).
2. Once the excess oil has drained from the leeks, transfer them to a cutting board, and slice them into uneven cylinders about 1–2 inches in length.
3. Arrange 3–4 of the tallest leek pieces vertically on each plate, with shorter leeks clustered closely around them to create towers.
4. Season the reserved confit cooking liquid with the sherry vinegar and lemon juice, then spoon the seasoned liquid onto the leeks, to taste.
5. Spoon a generous amount of béarnaise sauce onto the leeks so that the sauce drips down the cylinders unevenly.
6. Use tweezers to garnish the dish with chives and other fresh herbs, if using, to taste.