Wild Garlic Mayonnaise

Name: Wild Garlic Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: 600 ml
Cuisine: American
Ingredients: 90 g Wild Garlic; 450 ml Rapeseed Oil; 54 g Egg Yolk; 5 ml Eng Mustard; 10 ml White Wine Vinegar

Independent adaptation of a publicly published Pete Biggs recipe. Not affiliated with, sponsored by, or endorsed by Pete Biggs.

Mayonnaise from a starred kitchen.

Ratio

Rapeseed Oil 450 mlEng Mustard 5 mlWhite Wine Vinegar 10 ml

Ingredients

Wild Garlic — 90 g
Rapeseed Oil — 450 ml
Egg Yolk — 54 g
Eng Mustard — 5 ml
White Wine Vinegar — 10 ml

Method

This sauce needs a blender — the jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

Provenance

Pete Biggs works in Modern British at Great British Chefs / starred UK lineage; credentials include Michelin (Great British Chefs / starred UK lineage).

Adapted from a Pete Biggs recipe (Pete Biggs / Great British Chefs).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Pete Biggs / Great British Chefs (published as “Wild Garlic Mayonnaise”). Full citation lives in Provenance.