Leeks vinaigrette
Boiled and dressed a day ahead, plated cold, no last-minute burner.
This is the base recipe: one batch, 8 portions. Nothing has been scaled, because there is no committed plan for this dish. Build and commit a plan that includes it and this card multiplies itself to the batch count the plan computes.
- Baby leeks8 ea
- Dijon mustard1.1 oz
- Sherry vinegar2.7 tbsp
- Egg3 ea
Multiplying the ingredients is the easy half. These are the parts of the recipe that the batch count does not move.
- Cooking time
- About 15 minutes on the stove at this scale. Bringing a bigger volume up to temperature takes longer than the multiple suggests; the simmer afterwards does not.
- Read the whole method before you shop. This is a planning recipe for leeks vinaigrette, not a certified kitchen test.
- Amounts below are one batch: 8 portions. Build a plan and this card scales itself to it.
- This dish can be completed up to 1 day ahead. Cold storage is the real limit — do not make it ahead if the fridge is already tight.
- Stovetop occupancy is about 15 minutes at this scale. Bring to a simmer, finish, hold covered.
- Holds about 90 minutes once finished. After that, quality drops — do not invent extra time.
- Confirm every ingredient and every allergen yourself. Dietary tags are planning filters, not safety guarantees.
Can be completed up to 1 day ahead. Fridge units: 1 per batch, so 1 batch takes about 1 shelf-thirds while it waits.
Base recipe: one batch, 8 portions. Nothing has been scaled, because no plan was open. Cooking time does not move with the batch: about 15 minutes at the stove either way.
Not every line here was multiplied by the same number. Why doubling a recipe is not multiplication
Stovetop · Cold storage · Landing space
contains egg