Recipe: Wild Garlic Hollandaise
PUBLISHED: 10:37 03 August 2014 | UPDATED: 10:14 10 August 2015
The leaves of wild garlic can be quite strong so a little goes a long way. Their slight bitterness can be balanced with something salty and the shavings of Parmesan and flaky sea salt do this here. It's also worth the additional stage of clarifying the butter as it a gives a lovely thick and smooth sauce and is also a useful way of subtly flavouring the butter with the wild garlic.
3 large leaves of wild garlic
285g unsalted butter
3 large egg yolks
3 tbsp of water
squeeze of fresh lemon juice
flaky sea salt and pepper to taste
1. Wash the garlic leaves well and tear in half, add to a heavy based pan with the butter and robustly simmer for 10-12 minutes or until the water has evaporated and the milk solids coagulated at the base of the pan.
2. Strain into a jug through a fine sieve leaving the wild garlic leaves behind.
3. Whisk the egg yolks and water in a large metal saucepan to incorporate then place over a very low heat and continue whisking until thick and foamy.
4. Remove from the heat, whisk for a further few minutes then very gradually pour in the clarified butter in a slow trickle, whisking continuously.
5. Season with salt and pepper and a squeeze of lemon juice - the lemon juice will thin the sauce slightly but it worth losing a bit of volume for the taste.
6. Drizzle over the steamed asparagus (or serve in a separate pot for dipping), shave the parmesan into curls and scatter over the top with a few wild garlic flowers if desired.