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Flavouring oil is an interesting way to add a personal touch to recipes. Incorporating wild garlic into oil means you can inject this unique flavour into all manner of dishes, from salad dressing to sauces. Once made, the oil can be kept in the fridge for up to a week.
Wash the wild garlic and blanch in boiling water for 1 minutes. Refresh in ice water. You will need equal quantities of wild garlic and oil
Roughly chop the leaves and add to a blender
Start to blitz on a low speed, then gradually add grapeseed oil in a steady stream while the blender is running. Continue until a bright green liquid has been achieved.
Pass through a fine sieve then chill
The oil can be drizzled over salads, rubbed over meat before cooking or incorporated into emulsions, as Pete Biggs demonstrates in his wild garlic mayonnaise recipe.
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