I've been meaning to make something with wild garlic since the start of the spring and now its nearly summer. I went out this weekend to pick some and a lot of it was dying off so I really caught the end of it.
I used to regularly go cycling wth some friends around the villages near Basingstoke and every time we cycled around a certain area there was a really strong garlic smell. Only recently did I discover wild garlic and when I went back to the same area found the whole area covered in it (It finally all made sense!). I definitely don't remember the road being called garlic lane, so I either completely missed that or they have recently renamed it.
I decided to try and make garlic mayonnaise as it seemed more appealing than soup on a really muggy day. This isn't my recipe, I have borrowed it from Mat Follas who I did a foraging course with a few weeks ago (will blog about that soon). I have tried to make homemade mayo a few times now and find it really fiddly usually resulting in a huge waste of oil and eggs and an even huger mess in the kitchen. This recipe was brilliant, totally foolproof, I made it in about 1 minute!
Wild Garlic Mayonnaise Recipe
1 Egg Yolk
150ml Rapeseed Oil
Splash of White Wine Vinegar
Lemon Juice and Salt to taste
3 Wild garlic leaves
Add the whole egg and egg yolk to a mug or a container large enough for your hand blender.
Add the rapeseed oil and whizz. It should thicken and turn to a creamy colour straight away. You can add more oil if you want it thicker (I know it doesn't make sense and am not sure why it works like that, but it does). Note that it will thin a bit when you add the remaining ingredients.
Add a splash of white wine vinegar, a squeeze of lemon juice and salt to taste.
Tear your wild garlic leaves into pieces, add to the mixture and whizz.
Serve with anything you fancy a bit of garlic mayo with. I had mine with jersey royals and asparagus from Winchester farmers market on the weekend for a truly spring British meal... nom nom.
The mayonnaise should last for about 3 days covered in the fridge.