The garlic season is fleeting so the wild garlic can be replaced with tarragon or the young leaves from Jack By The Hedge (see photo). This keeps well in the fridge in an airtight jar/container for up to a week.
EQUIPMENT – Blender
- 2 large egg yolks
- 20g wholegrain mustard
- 50g cider vinegar
- 20g honey
- 5g table salt
- 10g wild garlic leaves (or tarragon or any other soft herb of your choice)
- 125g olive oil
- 125g vegetable oil
Add all the ingredients apart from oils to the blender and blitz until smooth. With the motor running on slow, very carefully drizzle the oils in until the mayonnaise becomes emulsified. Taste and adjust the seasoning if necessary.
The garlic season is fleeting so the wild garlic can be replaced with tarragon or the young leaves from Jack By The Hedge (see photo). This keeps well in the fridge in an airtight jar/container for up to a week.
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Ingredients
- 2 large eggs yolks
- 1 tbsp wholegrain mustard
- 2 tbsp cider vinegar
- 1 tbsp honey
- 1 tsp salt
- 10 g wild garlic leaves or any soft herb
- 125 ml olive oil
- 125 ml vegetable oil
Instructions
- Add all the ingredients apart from oils to the blender and blitz until smooth.
- With the motor running on slow, very carefully drizzle the oils in until the mayonnaise becomes emulsified. Taste and adjust the seasoning if necessary.
Nutrition
Calories: 297kcalCarbohydrates: 2gProtein: 1gFat: 32gSaturated Fat: 15gCholesterol: 46mgSodium: 319mgPotassium: 12mgFiber: 1gSugar: 2gVitamin A: 63IUVitamin C: 1mgCalcium: 7mgIron: 1mg
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