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Mondare i porri e tagliare la parte verde. Cuocere la parte bianca a vapore (o in acqua bollente e salata) per 15 minuti. Trascorso il tempo, scolare i porri e lasciarli asciugare completamente su un canovaccio, quindi tagliarli a metà nel senso della lunghezza.
In un pentolino emulsionare con una frusta i tuorli d'uovo con il succo di limone, 1 pizzico di sale e 1 di pepe bianco. Fondere a fuoco moderato il burro chiarificato.
Mettere il pentolino a bagnomaria e continuare a lavorare velocemente i tuorli con la frusta, incorporando il burro chiarificato a filo fino a quando la salsa risulterà cremosa. In questa fase l’acqua per la cottura a bagnomaria dovrà bollire solo leggermente e il pentolino con le uova non dovrà assolutamente essere a contatto con l’acqua calda.
Servire i porri nappandoli abbondantemente con la salsa olandese.
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