Foraged Food – wild garlic
It never ceases to amaze me how food products come about…and mayonnaise is one of those great creations. Who would have thought that by whisking egg, vinegar and oil you could get this incredible delight that has transformed our sandwich eating lives…not to mention the addition to eating a chip. Yum!
Here our Head Chef, Sean Kelly has put together a recipe for homemade mayonnaise with an added twist for this time of year, which includes wild garlic. We are fortunate enough to have this wild stuff growing almost on our doorstep – in abundance. It is sweeter than a normal garlic bulb so we make soup, pesto, butter and mayonnaise with the fine allium and serve the mayonnaise with our hand cut fat chips.
Go on, have a look in your back garden and you may be surprised at what you find then try making some – you know you want to!
wild garlic mayonnaise
Egg Yolk 60g
Whole Egg 120g
Vegetable Oil 200ml
Olive Oil 50ml
Sherry Vinegar 10g
Dijon Mustard 15g
Salt To Taste
Wild Garlic To Taste (chopped)
Whisk the eggs, mustard and vinegar together then slowly pour in the oil (still mixing), fold in the chopped wild garlic and season to taste.
We’d love to hear of your wild garlic creations so let us know what you have done and how it tasted!