What to do with a bunch of wild garlic leaves that need using up quickly & simply? There’s no room in the freezer for stashing them away & I’ve already got a panty full of pesto… well, how about another vivid, seasonal condiment, mayonnaise.
This literally takes minutes to make, that you’ll wonder to yourself why you ever bough mayonnaise from a shop before. Packed with garlicky flavour this wild garlic mayonnaise is delicious with fish, cold cuts, sandwiches or even just as dip (because why the hell not). This is basically aioli’s green cousin & word of warning, it’s addictive!
WILD GARLIC MAYONNAISE
(makes one jar)
Ingredients:
- 100g wild garlic
- 450ml olive oil
- 3 large egg yolks
- 1/2 tbsp lemon juice
- 1 tsp mustard
- Salt & pepper to taste
Method:
- Begin by washing the wild garlic leaves & patting dry
- Next, place the wild garlic into the bowl or a food processor along with the olive oil & blitz until smooth & vibrant green in colour
- Sieve the oil into a small bowl & set aside
- In a separate bowl add the egg yolks, mustard & whisk together
- Next, slowly add the garlic oil to the bowl in a steady stream, continuing to whisk as you go
- Keep whisking until all of the oil has been added & the mixture begins to emulsify, becoming thick, green & glossy
- Taste & season as desired
- Decant the wild garlic mayonnaise into a clean jar & store in the fridge until needed
