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Wild Garlic Mayonnaise

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Total Time 15 minutes
Course Sauces
Servings 1 portion

Ingredients
  

  • 1 oz (30 grams) wild garlic leaves, rinsed and chopped
  • 1 ¼ cups (3 dl) rapeseed oil
  • 2 egg yolks
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon fine salt
  • 1 teaspoon sugar
  • Freshly ground pepper

Instructions

  • In a food processor or blender, blend wild garlic together with 1/4 cup (1/2 dl) rapeseed oil. Place the wild garlic/oil mixture in a small bowl, and set aside.
  • Clean the food processor/blender and put egg yolks, apple cider vinegar, salt, and sugar. Pulse a few times to combine.
  • Place the remaining rapeseed oil in a squeeze/sauce bottle.
  • Let the food processor/blender run at medium speed and trickle in a fine stream of oil (using the squeeze bottle). Try to do it in a period of about 5 minutes. When all oil is used, you should have a nice firm mayonnaise.
  • Add the wild garlic mixture and pulse a few times to combine.
  • Taste with freshly ground pepper.

Notes

The wild garlic mayo stays good in the fridge for 2 weeks.
Try making the wild garlic mayonnaise the day before you need it, since leaving it in the fridge for a day, intensifies the wild garlic flavor. 
Keyword mayonnaise, spring, wild garlic