How to Make Wild Garlic Mayonnaise: We all love mayonnaise – one of the all-time classic sauces. A simple line-up of ingredients that come together to make something extraordinary. So delicious and versatile, it’s gone global – a true viral sensation. But with that success has come a dilution of quality. And while there’s a time and a place for a jar of Hellmann’s, nothing beats a homemade batch.
Part of mayonnaise’s charm is its adaptability – it’s a brilliant base for all sorts of flavours and variations. That’s what I’m offering here: a seasonal twist with pungent, vibrant green wild garlic. It’s perfect with anything deep-fried – chicken, fish, chips – or alongside grilled meat. Or try it in a burger or sandwich. Ah, the joys of mayonnaise!
Makes 1 jar
Ingredients
- 3 organic egg yolks
- 2 generous handfuls wild garlic, fresh and well washed
- 1 tbsp. Dijon mustard
- 1 tbsp. white wine vinegar
- 250ml vegetable oil
- 50ml extra virgin olive oil
- 1 unwaxed lemon
- sea salt, to taste
Method
- Bring a pan of well-salted water to the boil.
- Blanch half the wild garlic in the boiling water for 10 seconds, then transfer immediately to iced water to chill.
- Squeeze out any excess water from the blanched garlic and add to a food processor with both oils. Blitz on high for 2–3 minutes until well blended.
- Pour the green oil into a jug. Add the remaining (raw) wild garlic, Dijon mustard, vinegar, egg yolks, a good pinch of salt, and 1 tablespoon of water to the processor. Blitz for 1 minute on high.
- With the motor running, slowly drizzle in the oil in a steady stream until fully incorporated.
- Squeeze in the juice of half a lemon and blitz again.
- Taste and adjust the seasoning with more salt or lemon juice if needed.
