Wild Garlic Mayo

Recipe by Luke Jefford

Spring is properly marked in our house with the smell of wild garlic permeating every crevice of our house. This uber green and properly spicy ‘wild aioli’ is a annual feature of our family household. The new growth of Wild Garlic packs the most punch, Nikki & I think it has an almost horseradish pungency at this time of year.

With the emergence of the new Common Hogweed shoots. A quick tempura creates the perfect crispy vessels to dig up the green lushness. You can check out the Tempura Hogweed here.

Ingredients

• 700g Neutral Oil (We Use Sunflower/Vegetable)

• 300g Wild Garlic

• 30g White Wine Vinegar

• 10 Medium Egg Yolks

• 2 Tbsp Dijon Mustard

• Table Salt (To Taste)

Method

Step 1

Blend wild garlic together with oil and set aside.

Step 2

Add yolks, vinegar & mustard together and blend on a low speed until combined.

Step 3

Slowly pour in your green garlic oil whilst blending to emulsify.

Step 4

Viola super green delicious mayo! Tub it up and keep sealed in the fridge for a maximum of 1 week.

NOTES…

If you find the new growth of wild garlic a little too pungent. You can add an extra step before ‘step 1’. Simply get some boiling water on the go. Set up a bowl with cold water and ice. Shock blanch the wild garlic for 10 seconds and immediately transfer to your ice bath. Squeeze out and excess water and add to the blender as you would do in step 1 of the recipe.