Chef's Delight: Wild Garlic Aioli
- Recipe by Rosie Morgan - the Pink Haired Pastry Chef -
A WORD FROM THE CHEF
This homemade wild garlic aioli (fancy word for garlic mayo) is astonishingly simple to make and packs a real punch in the flavour department. Thanks to the wild garlic, it has a real punchy garlic taste without tasting bitter or overpowering. Aioli or homemade mayo is surprisingly easy to make with a few ingredients that you likely have on hand.
INGREDIENTS
15 grams wild garlic washed
200 grams oil olive oil or a neutral oil
One whole egg
1-2 tsp dijon mustard depending on personal preference
1/4 tsp salt
1 tbsp lemon juice
1 tsp vinegar cider or white wine
METHOD
In a wide jar or jug, add the washed wild garlic and 150 grams of the oil.
Using the hand blender, blend the wild garlic and oil together for two to three minutes until the wild garlic gets really smooth.
Add the egg, mustard, salt, lemon juice and vinegar and blend for another three to four minutes until the mayo thickens significantly and lightens in colour.
Add the rest of the oil and blend for another minute.
Taste to see if it needs more salt or mustard.
Seal the jar by adding the lid or transfer to an airtight container and store in the fridge for up to two weeks.
ABOUT THE CHEF
Rosie Morgan, who is a freelance food photographer, food stylist and recipe developer can be found on Instagram or Facebook @pinkhairedpastrychef
You can also contact her at: pinkairedpastrychef@gmail.com
YOU MIGHT ALSO ENJOY