Wild garlic hollandaise with the Thermomix® is ready in 15 minutes and serves 4. Here is how we do it: chop 20 g wild garlic with 1 tbsp rapeseed oil twice for 5 seconds at speed 6, melt 200 g butter for 3 minutes at 70°C at speed 2, then whisk 3 egg yolks with lemon juice, 30 g white wine and 2 tsp mustard for 2 minutes at 70°C at speed 3 until foamy, and finally pour the liquid wild garlic butter through the lid with the measuring cup inserted. The result is a sauce that holds together perfectly.
We have been making this sauce every spring for years, as soon as the first wild garlic appears in the woods. The key trick lies in the order: the wild garlic is chopped with oil BEFORE the emulsion forms, not stirred into the hot butter at the end. The oil locks in the aromatic compounds and stops them from evaporating during heating. That is exactly the step most recipes skip, which is why those sauces taste of butter rather than wild garlic.
Wild Garlic Hollandaise with the Thermomix®
Ingredients 0 / 9 ✓
- 20 g wild garlic
- 1 tbsp rapeseed oil
- 200 g butter
- 3 egg yolks
- 1 tsp lemon juice
- 30 g white wine
- 2 tsp medium-hot mustard
- 1/4 tsp salt
- 1 pinch pepper
Instructions 0 / 5
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1
Chop the wild garlic.
Wild garlic: wash, shake dry thoroughly, remove the thick stalks, place in the mixing bowl with the oil and chop for 5 sec / speed 6. Push down with the spatula and chop again for 5 sec / speed 6, then set aside.
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2
Melt the butter.
Cut the butter into pieces, place in the mixing bowl and melt for 3 min / 70°C / speed 2, then add to the wild garlic oil. Rinse the mixing bowl with cold water.
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3
Whisk the sauce until foamy.
Insert the butterfly whisk, add the remaining ingredients to the mixing bowl and stir for 2 min 30 sec / 70°C / speed 3.
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4
Pour in the oil.
Set the Thermomix® to 3 min / 70°C / speed 3, then slowly pour the liquid wild garlic butter onto the mixing bowl lid with the measuring cup inserted. The butter drips in gradually, allowing the sauce to emulsify.
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5
Serve.
Remove the butterfly whisk and serve the wild garlic hollandaise immediately.
Tip: Have you tried this Thermomix® wild garlic hollandaise with homemade pasta? It really is something special.
Video
Nutrition per serving
Why we blend the wild garlic with oil first
Wild garlic contains volatile oils that evaporate under heat. If you add the leaves directly to the hot butter, they lose their flavour. We therefore chop the wild garlic with 1 tbsp rapeseed oil at speed 6. The oil surrounds the aromatic compounds and stabilises them. Only then does the melted butter go in. This wild garlic oil is also the reason our sauce tastes more intense than the pale-green versions where the wild garlic is simply stirred in briefly.
The thick stalks must come out beforehand, as they are woody and do not chop evenly. After 5 seconds at speed 6, push everything down with the spatula, then chop for another 5 seconds. The result is a fine wild garlic oil without any coarse pieces. More than 20 g of wild garlic is not needed for this amount of butter. If you prefer a stronger flavour, go up to 30 g. The colour deepens and the garlicky note becomes more pronounced.
70 degrees is the threshold at which hollandaise binds
Hollandaise emulsifies between 60 and 75°C. Below that temperature the egg yolk will not thicken; above it the eggs scramble. This is where the Thermomix® really earns its place: it holds 70°C consistently while the butterfly whisk keeps moving slowly. On the hob you would need a bain-marie, constant temperature monitoring and whisking at the same time. In the Thermomix® both happen automatically. We whisk 3 egg yolks, 1 tsp lemon juice, 30 g white wine, 2 tsp mustard, salt and pepper for 2 minutes at 70°C at speed 3 until foamy. Then the liquid butter goes in.
The lid with the measuring cup inserted is not just a convenience feature here, it is the emulsification control. The butter drips through the small opening slowly enough for the egg yolk to bind it. If you add the butter too quickly, the sauce will split. Set the Thermomix® for this final step to 3 minutes at 70°C at speed 3 and pour the wild garlic butter in a thin, steady stream onto the lid.
Mustard is not seasoning, it is an emulsifier
The 2 tsp of medium-hot mustard are not there for flavour alone; they act as an emulsifier. Mustard contains lecithin, which binds fat and water together permanently. Without mustard the hollandaise splits more easily, especially if it sits for a while. Dijon mustard works well too and adds a gentle sharpness. Hot mustard, however, overpowers the wild garlic, so we stick with medium-hot. If you leave out the mustard entirely, pour the butter in particularly slowly, otherwise the sauce lacks stability.
Classic emulsion rather than a roux: the difference from many online recipes
Many Thermomix® recipes from the Vorwerk community use a shortcut version: flour, milk and a whole egg are cooked into a pale sauce, often thinned with asparagus cooking water. It is quicker and more forgiving, but the result tastes more like a bechamel with wild garlic than a proper hollandaise. Our version is the classic emulsion of 3 egg yolks and 200 g butter, without flour, so richer, glossier and closer to the original.
The trade-off: a pure emulsion is more sensitive. The flour version cannot curdle; ours can, if you go above the temperature. If you want maximum reliability, you can add 1 heaped tsp of flour to the egg yolks. This provides extra stability. If you want the full hollandaise character, leave it out and keep to 70°C. For asparagus we always use the pure emulsion, because it does not mask the asparagus flavour.
If the sauce splits: how to rescue it in the Thermomix®
A curdled hollandaise does not have to go down the drain. Over the years we have tested three rescue methods that work reliably in the Thermomix®.
The sauce has gone grainy
This happens when the temperature climbed above 75°C and the egg yolk scrambled. Our fix: add 1 ice cube to the mixing bowl and stir for 20 seconds at speed 4. The ice cube drops the temperature sharply and the butter re-emulsifies. For smaller quantities half an ice cube is enough, otherwise the sauce becomes too thin.
The sauce has separated completely
When the liquid butter and egg yolk have visibly split, a fresh start is the answer. Our fix: rinse the mixing bowl with cold water, whisk 1 fresh egg yolk with 1 tsp lukewarm water for 30 seconds at speed 3, then slowly add the split sauce spoonful by spoonful at 70°C at speed 3. This rebuilds the emulsion while keeping the wild garlic flavour.
The sauce is too thick
A hollandaise that has set too firm can be loosened without losing flavour. Our fix: add 1 tbsp cold white wine or cold water and stir for 15 seconds at speed 3. Wine adds a touch of acidity; water stays neutral. Add in small increments rather than all at once.
Other herbs when wild garlic season is over
Wild garlic is only in season from March to May. After that we use chives, chervil or flat-leaf parsley using the same method: chop with 1 tbsp oil, add to the melted butter, then pour into the egg base. Wild foraged herbs such as ground elder or sorrel work too, but they are more bitter than wild garlic, so we use only half the quantity. A classic Sauce Hollandaise with the Thermomix® without any herbs at all is the base for all these variations.
For a lighter sauce, replace 50 g of butter with 50 g double cream. This reduces the fat content and gives a slightly milder result. For a more intense note we sometimes add a finely grated garlic clove, which reinforces the wild garlic character when the first tender leaves in March are still mild.
What goes best with wild garlic hollandaise
The classic pairing is asparagus. Poured over freshly steamed asparagus with the Thermomix®, wild garlic hollandaise is our spring go-to, and it works equally well with white and green asparagus. We also love it with jacket potatoes, poached eggs or steamed salmon. It works beautifully over fresh pasta made from homemade pasta dough too, stirred a little thinner in that case.
- Perfect Asparagus with the Thermomix®
- Sauce Hollandaise with the Thermomix®
- Pasta Dough with the Thermomix®
Serve fresh rather than storing
Hollandaise holds its consistency only at a steady temperature. Below 50°C the butter sets; above 75°C the egg scrambles. We serve the sauce straight from the Thermomix®. If you need to keep it warm briefly, place a bowl in the Varoma over gently simmering water in the mixing bowl. Do not keep it warm in the hot mixing bowl itself, as that will cause it to split.
Storing does not work well. The emulsion separates as it cools. You can carefully reheat cold hollandaise at 50°C at speed 2, but it tends to stay slightly grainy. Because of the raw egg yolks we eat it on the same day anyway. Better to make it fresh, it only takes 15 minutes.
Common questions about wild garlic hollandaise
Serve with: asparagus.
