Rinse and peel 1 kg of garlic-infused poró, removing the darker leaves. Place the poró in a pot with boiling water seasoned with salt and cook for about 10 minutes. For the sauce, combine in a bowl 1/2 cup of cooking liquid, 4 egg yolks, 2 tablespoons of lemon juice, and 1 cup of natural yogurt. Place it in a bain-marie, stirring constantly with a wooden spoon, until you achieve a thick sauce. Season to taste with salt and black pepper. Serve the sauce over the poró and, if desired, sprinkle with 1 tablespoon of capers. This is perfect for accompanying roasted chicken and boiled potatoes."
Rinse and peel 1 kg of garlic-infused poró, removing the darker leaves. Place the poró in a pot with boiling water seasoned with salt and cook for about 10 minutes. For the sauce, combine in a bowl 1/2 cup of cooking liquid, 4 egg yolks, 2 tablespoons of lemon juice, and 1 cup of natural yogurt. Place it in a bain-marie, stirring constantly with a wooden spoon, until you achieve a thick sauce. Season to taste with salt and black pepper. Serve the sauce over the poró and, if desired, sprinkle with 1 tablespoon of capers. This is perfect for accompanying roasted chicken and boiled potatoes."
