Peter Biggs celebrates wild garlic with a simple springtime sauce
For a beautifully seasonal springtime sauce, look no further than this wild garlic mayonnaise recipe, made from two key pillars of spring - wild garlic and rapeseed oil.
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.Wild garlicgrows from late winter to early spring, before bursting into petite white flowers. Unlike regular garlic, wild garlic is mostly used for its leaves, which can be either cooked or eaten raw.
Wild garlic mayonnaise is a wonderful way to incorporate it into meal.
Wild garlic mayonnaise
Ingredients
90g of wild garlic
450ml of rapeseed oil
3 egg yolks
1 tsp English mustard
2 tsp white wine vinegar
salt
pepper
Method
First make the wild garlic oil for the mayonnaise. Rinse the wild garlic, then blanch of 35 seconds in a pan of heavily salted, boiling water. Drain the water and plunge into some iced water, then pat dry with some kitchen towel.
Chop the wild garlic roughly and add to a blender, then pour in the rapeseed oil. Start blitzing on a low speed, then increase in speed for 30 seconds to 1 minute, until the oil is a bright, vibrant green colour.
Pass through a fine sieve, then through a sheet of muslin or a coffee filter. Keep in the fridge until needed.
Whisk the egg yolks, mustard and vinegar in a bowl until smooth. Continue whisking and pour in a thin, steady stream of the wild garlic oil.
Keep whisking and pouring until all of the oil has been absorbed and has emulsified with the egg mixture - you should be left with a nice, thick green mayonnaise. Season with salt and pepper and serve.
This recipe first apeared on Great British Chefs
Pete Biggs began his career as a pot washer in his local Beefeater – now he is more likely to bump into one, working in the swanky Capital Hotel, Knightsbridge, just round the corner from Buckingham Palace
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments