Wild garlic mayonnaise is a super tasty way of using wild garlic leaves. Wild garlic mayonnaise is great as a spread in a sandwich, with fried fish, as french fries dipping sauce, or how else you would eat mayonnaise. Wild garlic leaves have an amazing garlic/onion taste but are not as strong as garlic. This means that the mayonnaise becomes super delicate and difficult to leave alone in the fridge.
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. The wild garlic mayo stays good in the fridge for about 2 weeks.
Wild Garlic Mayonnaise
- 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
- 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.
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.
If you are looking for other wild garlic recipes then take a look at these:
Wild Garlic, Leek and Potato Soup
Pingback: St. George's Mushroom Soup - Nordic Forest Foods
Pingback: Wild Garlic Barbecue Marinade - Nordic Forest Foods
Pingback: Wild Garlic Tzatziki - Nordic Forest Foods