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.
Ingredients
- 90g of wild garlic
- 450ml of rapeseed oil
- 3 egg yolks
- 1 tsp English mustard
- 2 tsp white wine vinegar
- salt
- pepper
Equipment
- Blender
Method
1
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
- 90g of wild garlic
- 450ml of rapeseed oil
2
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
3
Pass through a fine sieve, then through a sheet of muslin or a coffee filter. Keep in the fridge until needed
4
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
- 3 egg yolks
- 1 tsp English mustard
- 2 tsp white wine vinegar
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Wild garlic mayonnaise
