William Lander, Daniel Morgenthau, Shaun Searley

Wild Garlic Mayonnaise

Preparation info
  • Makes 400 g (enough to fill

    1

    large jar)
    • Difficulty

      Easy

Appears in
The Quality Chop House
The Quality Chop House

By William Lander, Shaun Searley and Daniel Morgenthau

Published 2019

  • About

This has a far mellower flavour than you’d expect from the punchy vibrant green. We serve this with our croquettes all year round, but it would also be fantastic with grilled seafood.

Ingredients

  • 4 large free-range organic egg yolks
  • 25 g Dijon mustard
  • 1 tbsp <

Method

Combine the egg yolks, mustard and vinegar in a round-bottomed bowl, then gradually whisk in the wild garlic oil in a steady stream. If you find that the mayonnaise is thickening and there’s still plenty of oil left to add, then a spoonful of water will help regulate the consistency.

When you’ve added all the oil and it is fully emulsified, season with salt to taste. Store in an airtigh