Leeks with egg and lemon sauce

Description

An egg and lemon sauce is one of Turkey's culinary signature tunes. A touch of sugar gives it a slight sweet-and-sour taste. I like making the dish, which can be served hot or cold, with baby leeks, but larger ones can be used instead.

Ingredients

600g/1lb 5oz baby leeks, washed and trimmed
2 free-range egg yolks
1½ lemons, juice only
1 tsp sugar
salt

Method

1. Boil the leeks in salted water until tender, then drain reserving 250ml/9fl oz of the cooking water. Pour this cooking water back into the pan and bring to the boil.
2. In a small bowl, beat the egg yolk and lemon juice with the sugar. Pour in a little of the hot cooking water and beat well, then pour the egg and lemon mixture into the pan, beating vigorously, for seconds only until the sauce thickens slightly. Be careful not to let it boil or it will curdle. Add a little salt, if necessary, to taste.
3. Serve the leeks hot or cold with the sauce poured over.