Jul 14 2026
Restaurants›Maison›Leeks Vinaigrette Recipe

Leeks Vinaigrette Recipe

Inspired by Maison
Time3h
Serves4

vichyssoise, hazelnut, truffle vinaigrette

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Ingredients

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Vichyssoise (Cold Leek-Potato Soup)

Hazelnut-Truffle Vinaigrette

Finish & Serving

Method

Vichyssoise (Cold Leek-Potato Soup)

  1. 1

    Prepare vegetables

    Slice the white and pale green parts of the leeks lengthwise, rinse thoroughly to remove grit, then chop to yield about 2 cups. Finely chop the onion and peel and dice the potatoes into roughly 1/2-inch cubes.

  2. 2

    Sweat aromatics

    In a medium saucepan over medium heat, melt 2 tbs unsalted butter. Add the chopped leeks and onion, season lightly with a pinch of salt, and sweat gently for 6–8 minutes until soft and translucent but not browned.

  3. 3

    Simmer with potatoes

    Add the diced potatoes and 3 cups of stock to the saucepan. Bring to a gentle simmer, cover, and cook for 15–20 minutes, or until potatoes are very tender when pierced with a fork.

  4. 4

    Blend smooth

    Remove the pan from the heat. Use an immersion blender to purée the soup until very smooth, or carefully transfer in batches to a blender and purée until silky. Return to the pot.

  5. 5

    Finish and chill

    Stir in 1 cup whole milk and 1/2 cup heavy cream. Season with 1 tsp salt and white pepper to taste. Warm gently to combine (do not boil). Cool to room temperature, then refrigerate uncovered until cold, at least 2 hours or up to overnight. Taste and adjust seasoning before serving cold.

Hazelnut-Truffle Vinaigrette

  1. 6

    Combine base ingredients

    In a small bowl or jar, whisk together 1.5 tbs white wine vinegar, 1/2 tbs fresh lemon juice, 1/2 tsp Dijon mustard, and 1/2 tsp salt until the mustard and salt are dissolved.

  2. 7

    Emulsify oils

    While whisking continuously, slowly stream in 4 tbs hazelnut oil and 2 tbs extra-virgin olive oil to create an emulsion. Alternatively, combine all in a jar, seal, and shake vigorously until thickened.

  3. 8

    Add flavorings

    Stir in 1 tbs very finely minced shallot and 2 tbs finely chopped roasted hazelnuts. Add 1/2 tsp truffle oil, then taste and season with freshly ground black pepper. Adjust salt or acid if needed. If the truffle aroma is faint, add truffle oil in 1/4-tsp increments—do not overdo it.

  4. 9

    Rest briefly

    Let the vinaigrette sit at room temperature for 10–15 minutes to allow the shallot and hazelnuts to infuse the oil. Re-whisk or shake before using.

Finish & Serving

  1. 10

    Assemble

    Ladle chilled vichyssoise into chilled bowls or small cups. Drizzle 1–1 1/2 tbs of the hazelnut-truffle vinaigrette over each serving in a thin spiral or three small dots. Sprinkle a teaspoon of toasted hazelnuts and a pinch of finely snipped chives over each bowl.

  2. 11

    Optional finishing oils

    If desired, finish with a very light extra drizzle (about 1 tsp) of hazelnut oil or a whisper (a few drops) of truffle oil for more aroma.

  3. 12

    Serve

    Garnish with microgreens or herb sprigs if using and serve immediately while the vinaigrette is fragrant and the soup is cold.

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