How to make wild garlic oil
8 December 2014
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 dressings to sauces. Once made, the oil can be kept in the fridge for up to a week.
Metric
Imperial
- 200g of wild garlic leaves
- 200ml of olive oil
Method
1
Wash the wild garlic and blanch in boiling water for 1 minute. Refresh in ice water. You will need equal quantities of wild garlic and oil
2
Roughly chop the leaves and add to a blender
3
Start to blitz on a low speed, then gradually add the oil in a steady stream while the blender is running. Continue until a bright green liquid has been achieved.
4
Pass through a fine sieve then chill
Uses
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.
Get in touch
Please sign in or register to send a comment to Great British Chefs.
