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
Equipment
- Stick blender
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
Tried this recipe?Let us know how it was!