Wild garlic mayonnaise

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For a beautifully seasonal springtime sauce, look no further than this wild garlic mayonnaise recipe from Pete Biggs, made from two key pillars of spring - wild garlic and rapeseed oil.

First published in 2015





  • Blender


First make the wild garlic oil for the mayonnaise. Rinse the wild garlic, then blanch of 35 seconds in a pan of heavily salted, boiling water. Drain the water and plunge into some iced water, then pat dry with some kitchen towel
Chop the wild garlic roughly and add to a blender, then pour in the rapeseed oil. Start blitzing on a low speed, then increase in speed for 30 seconds to 1 minute, until the oil is a bright, vibrant green colour
Pass through a fine sieve, then through a sheet of muslin or a coffee filter. Keep in the fridge until needed
Whisk the egg yolks, mustard and vinegar in a bowl until smooth. Continue whisking and pour in a thin, steady stream of the wild garlic oil
Keep whisking and pouring until all of the oil has been absorbed and has emulsified with the egg mixture - you should be left with a nice, thick green mayonnaise. Season with salt and pepper and serve
First published in 2015

Nathan Outlaw’s right-hand man has flourished under the Michelin-starred chef’s tutelage. Marlow-born, he’s now a respected chef in his own right, and is head chef at Nathan Outlaw at Al Mahara, Dubai.

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