500 ml rapeseed oil 200 g wild garlic 7 g sea salt 15 g Dijon mustard 15 g white wine vinegar 1 egg 1 egg yolk
Puree the wild garlic with the rapeseed oil at 68 degrees for 12 minutes until smooth and then strain through a fine sieve. First mix all the ingredients in a blender at room temperature. Slowly add the oil while you continue blending. The mayo is ideal as a creamy base for slow-roasted, crispy mushrooms.
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MONOLITH Charcoal 8 kg
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