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Using the wild garlic oil once more I have made mayonnaise 2 ways and a dip thats reminiscent of a dip on the corner of pizza boxes

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A simple process showing the versatility of wild garlic once made into an oil

If you watched my wild garlic oil video and have made up the oil here’s a great use for it. If you haven’t not to worry I’ve added on a wild garlic dip that is similar but much better than many of the dips you’ll find in the corner of many well known pizza boxes. I mean it’s a good quick using fresh wild garlic leaves.

150ml wild garlic oil
1 egg yolk (fresh)
1/4 teaspoon Dijon mustard
1/2 teaspoon vinegar (I used an infusion)
Seasoning to taste

Whisk the egg yolk, vinegar and mustard first before slowly adding in the wild garlic oil. A stick blender works well but a food processor makes life even easier. You’ll notice it thickens and just needs seasoning at the end.

100ml wild garlic oil
50ml plant milk
1/2 teaspoon black salt (Kala namak)
1/2 teaspoon vinegar
1/2 teaspoon Dijon mustard
Additional seasoning if required

Blitz it all up together and watch it thicken. Additional oil if required.

1 jar of Mayonaisse (I used vegan @hellmannsmayonnaise @hellmannsuk
1 handful of wild garlic
1/2 teaspoon white pepper

So I talk about this being a dip. I guess that’s because once I wanted to make wild hacks and this one actually worked. It’s a quick and dirty cheat if a dip. So if you’re in the mood and hate those garlic and herb dips you get on the corner of pizza boxes this is the one for you.



Author george

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