Wild Garlic Mayo

200g wild garlic leaves washed

200g vegetable oil or another neutral flavoured oil

Pinch of salt

2 egg yolks

1 tbsp Dijon mustard

Squeeze of lemon (1/2 tsp)

1 tsp red wine vinegar

Salt to taste

1. Blanch the wild garlic in gently simmering water for 30 seconds then refresh in ice water. Squeeze out all the water and dry.

2. Add the garlic to a blender with a pinch of salt and stream in the oil whilst blending really well (5-6 mins)

3. Strain through a clean J cloth or muslin cloth tie it up and let it drip through

4. Add the egg yolks, mustard, vinegar and lemon to a mixing bowl and whisk steaming in the garlic oil to form the mayo

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