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Wild Garlic Sauce
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
By Mark Hix
Published 2010
A delicious sauce to serve with grilled meats, and roast poultry and game. When wild garlic is in season, it’s handy to purée some in a blender with a little oil and store it in a sealed jar in the fridge topped with a film of oil. Alternatively, you can blend it with a little water and freeze the purée in little tubs.
Ingredients
2-3 handfuls 1-2 tsp
Method
Put the wild garlic leaves, mustard and 100ml rapeseed oil into a blender and process as smoothly or as coarsely as you wish. Season with salt and pepper to taste. Add as much of the extra oil as you need to get the desired consistency.
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