Wild Garlic Oil & Wild Garlic Mayo

For all of the aioli fans, this is the ultimate condiment.

As you’ll start to notice, I serve everything I possibly can with wild garlic mayonnaise whilst these aromatic green leaves cover the countryside in April and May.

The pureed wild garlic by-product is perfect for the wild garlic wedges recipe.

Let’s get going!

• Cold-pressed rapeseed oil

• 25 g Wild garlic leaves

• 1 Medium egg

• 1 tbsp Lemon juice

• Fine salt

1. Blitz the wild garlic with 125 ml rapeseed oil and then strain through muslin to get wild garlic oil. Keep the puréed wild garlic that doesn’t pass through the muslin in a container with some more oil added to it.

2. Add the wild garlic oil to a jug and top up with more rapeseed oil until you have 190 ml or 180 g

3. Add the egg, lemon juice and pinch of salt to the jug and use an immersion blender to blitz until emulsified.

4. Transfer to a jar and store in the fridge until ready to use.