Serves: Makes about 350ml - Time:
This is just the best thing to serve with a spankingly fresh tranche of cod or halibut. If you feel homemade mayonnaise is a step too far you could stir some of the wild garlic into some ready-made mayonnaise but make sure it’s a good one.
- 25g wild garlic washed really well
- 1 quantity of mayonnaise (see Larder section)
- Bring a small pan of water to the boil and blanch the wild garlic for 30 seconds. Drain and refresh under cold water. Drain again and squeeze out as much moisture as possible from the wild garlic. Roughly chop (or finely chop if you are going to stir it into shop-bought mayo).
- Once you have made the mayonnaise and all the oil has been incorporated, add the chopped wild garlic and blend until finely chopped. Taste and season again with salt, pepper and a little lemon juice if necessary.