Easy Hollandaise with Wild Garlic

Every so often I get to London Bridge very early before work, and I simply can’t resist heading in to explore Borough Market before getting the bus to Aldwych. It starts the day off nicely, and I also get to catch up with some of the traders.

I am honestly never happier than when I am wandering through a food market. Recipes and combinations sleet through my brain pretty much non-stop, and it can be tiring, sometimes a little frustrating because there’s no kitchen there that I can run to, but oh it’s so much fun.

It does lead to a few fixations every now and again. When I saw fresh bunches of spinach? That resulted in the spinach cake. Artichokes? Well, that ended in a whole globe artichoke and Hollandaise with wild garlic.

Wild garlic goes a long way. A LONG way. Pungent could sum it up nicely.

One very small bag of it did the Hollandaise for Friday lunch, lamb burgers for Friday night dinner, and then a slow steeped oil to marinate baked chicken on Sunday.

Now. Hollandaise. One of the proverbial Kitchen Nightmares, yes?

No. Not if you use a recipe by the lady TiAn, here:


I did exactly as she said to do. More or less. These are her words, my changes are in italics.


1/2 cup butter {melted and hot}
3 large egg yolks
1 tablespoon lemon juice
1/2 teaspoon salt
pinch cayenne pepper (I didn’t add this.)


Blender / Food Processor Method

Pour the egg yolks, lemon juice, cayenne pepper, and salt into a food processor and blend everything for 20 to 30 seconds.
Slowly drizzle the butter into the processor until all of the butter is incorporated.  Keep blending until the hollandaise sauce is thick and creamy.

Hand Whisk Method  {My husband makes the sauce this way and it’s delicious and amazing!} (I used an electric hand whisk, much easier on the forearms.)

Pour the egg yolks, lemon juice, cayenne pepper, and salt into a medium sized bowl and whisk everything together for 1 to 2 full minutes {whisk as fast as your arm allows}.

Slowly drizzle the butter into the bowl in batches.  Pour butter, then whisk for a bit.  Pour more butter, then whisk for a bit.  Keep repeating until the butter is gone.  Continue to whisk the mixture until it becomes thick, creamy, and frothy {approximately 3 to 4 minutes}.

(I added the butter in one long, slow trickle, whilst whisking. It didn’t split!)

I had some wild garlic, and I really wanted to use it, but not too much, so I added 2 tbs finely chopped leaves to the Hollandaise once it was done, and just stirred them in. The garlic will get stronger the longer it sits in the sauce. The next day it is powerful, so be warned!

The finished, lovely article.

Finished sauce

And the uses thereof:

Artichoke whole

Artichoke with sauce

Baby 'chokes

Chokes and lemon

Olive oil and chokes

Roasted baby chokes and hollandaise

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