PANTRYFLEX

blend · mayo

★ STARRED KITCHENPrep 10 min

Cedarbench Wild Garlic Mayonnaise

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

From a starred kitchen.

Ratio

Ratio by volume: Rapeseed Oil 450 ml, Eng Mustard 5 ml, White Wine Vinegar 10 ml
Rapeseed Oil 450 mlEng Mustard 5 mlWhite Wine Vinegar 10 ml

Ingredients

  • Wild Garlic — 90 g wild garlic
  • Rapeseed Oil — 450 ml rapeseed
  • Egg Yolk — 3 yolks
  • Eng Mustard — 1 tsp English mustard (5 ml)
  • White Wine Vinegar — 2 tsp white wine vinegar (10 ml)

Method

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

Companion jar

Cedarbench Wild Garlic Mayonnaise wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 7 stars · 1 national award

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Provenance

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

Originally published as Wild Garlic Mayonnaise.

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

More from this kitchen

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 — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). 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.

Companion jar