Aspall Cyder Vinegar Hedgerow Preserve Recipes: Wild Garlic
Make the most of the amazing variety of tastes and textures that wild foods offer with these simple seasonal preserve recipes.
Wild Garlic has become really well known in recent years and a moreishly delicious and easily identifiable wild food - available for gathering from as early as March if you are confident about identification before flowering; however more easily recognised in April & May whilst in flower. With it's pungent aroma and spikes of white-star flowers wild garlic (Allium ursinum) has long been celebrated in culinary circles and cursed by gardeners for it's rampant domination in some areas.
Wild Garlic Mayonaise
WHAT YOU NEED
300ml sunflower oil
40g of Wild garlic leaves with stems (about 15)
1tsp whole grain mustard (optional)
1 free-range egg
2 tablespoons Aspall White wine vinegar
1 dessert spoon caster sugar
1 tablespoon lemon juice
½ teaspoon salt
Food processor, hand blender or whisk
Trim the stems form the wild garlic and finely chop; then slice each garlic leaf in half length ways, then finely shred the garlic leaves and place in a bowl.
Put the egg, sugar, salt, vinegar, lemon juice, chopped garlic stems and mustard into a large bowl (if hand blending) or food processor. Process mixture to combine and then begin to add the oil in a thin stream, blending as you go. Once the mixture begins to thicken, increase the stream of oil until it is all fully incorporated and you have a smooth glossy mayonnaise.
Fold in the shredded wild garlic leaves until mixed in and evenly distributed. Transfer to a sterilised jar and put in fridge to chill.
The mayonnaise will be at its best after a couple of days and will keep in the fridge for 2–3 weeks. Perfect for transforming a chicken & tomato sandwich or as the finishing touch in a new potato salad.
Guest blogger: Jon Tyler, Wild for Woods