Alioli Jim Andres

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.