Jim Andres wild garlic mayonnaise

  • Ingredients

    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

  • Preparation

    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.

A recipe from: Jim Andres

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