By William Lander, Shaun Searley and Daniel Morgenthau
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.
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