Wild garlic mayonnaise

On Friday we had a simple dinner consisting of salad, tigerprawns, bread, nice Swedish cheese (gräddost) and the main act – wild garlic mayo.

I had some wild garlic left that I needed to use up and although I knew I wouldn’t be able to re-create the amazing wild garlic mayo I had at Trinity, I still had to give it a go. And it was delicious! Of course not playing in the same league as Trinity but for being homemade on the first attempt, it was pretty awesome! Especially the next day when the flavours had evolved even more.

Because of this lovely mayo we enjoyed the same starter both Saturday and Sunday (and I would happily eat it once a day for the rest of my life); green asparagus with wild garlic mayo, parmesan, extra virgin olive oil and a sprinkle of salt. Delicious!

Wild garlic mayonnaise

6-7 wild garlic leaves

200 ml vegetable oil, maybe more

2 egg yolks

1,5 tsp dijon mustard

salt

white pepper

Mix the oil with the wild garlic until you have a smooth green oil. In a separate bowl, mix egg yolks, mustard abd seasoning. Start whisking with an electric whisk while adding the green oil bit by bit. If you want the mayonnaise to be even thicker, add plain oil while whisking. I noticed that the mayonnaise was slightly thinner the next da.

Asparagus with wild garlic mayonnaise and parmesan, serves 2

8 sparagus stems

wild garlic mayonnaise

parmigiano reggiano or other matured parmesan

extra virgin olive oil

Maldon sea salt

Break the ends of the asparagus, where it breaks naturally. Steam in salted water for 4-5 minutes. Drain. Place a large dollop of mayonnaise on each plate. Place the asparagus next to it, add shavings of parmesan, drizzle some olive oil and add a pinch of sea salt. Serve with crusty bread or as it is. 

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2 Responses to Wild garlic mayonnaise

  1. Pingback: Lamb fillet with celeriac gratin and porcini sauce | The Food Archive

  2. Pingback: Calamari, wild garlic mayo, asparagus and potato wedges | The Food Archive

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