The vernal equinox has passed, which means it’s officially spring! (releases huge sigh of relief.) On a walk this week, the world was filled with the smell of spring. That earthy, “after rain” smell of moss, freshly mown grass and damp earth. It’s evocative of childhood memories in my nan’s garden and exploring the Forest of Dean where she lives.
Jump to RecipeThe monochromatic landscape of the mountains is slowly thawing to reveal old signs of autumn that have been frozen in time, as well as exciting signs of new Spring life. Flecks of green are appearing as buds begin to sprout, the first crocus’ of the season have pushed their way through the ground and are stretching their pretty petals up to the sun. Soon, the woodland will produce spectacular displays of spring flowers, carpets of bluebells, and bursts of wood anemones and celandines.
With the coming of Spring, I am calm again.
Gustav Mahler
Farmer’s markets and supermarket shelves get a facelift with the arrival of the transitional season, boasting new arrays of hopeful produce. More exciting for me though is the prospect of foraging!
Wild garlic is one of the few things that is safe to forage without much knowledge, it’s as invasive as knotweed and is not very good a playing hide n’ seek due to it’s giveaway scent, If you pass by any bit of British woodland in the spring, chances are you will catch its scent on the wind. Directly translated, wild garlic’s Latin name Allium Urisnum means “bear’s onion” due to the brown bear’s habit of digging up the tasty bulbs.
I love garlic. I love the sharpness of raw garlic, the savouriness of toasted garlic and the sweetness of roasted garlic. Frankly, given the chance, I will add garlic to anything edible, which is why this seasonal springtime sauce recipe below is a necessary condiment in my fridge door.
Wild Garlic Mayonnaise
Course: CondimentDifficulty: Easy4
servings25
minutesA delicious condiment which is perfect for Springtime lunches.
Ingredients
90 g wild garlic
450 ml rapeseed oil
3 egg yolks
1 tsp white wine vinegar
salt, to season
pepper, to season
Directions
- First make the wild garlic oil for the mayonnaise. Rinse the wild garlic, then blanch of 35 seconds in a pan of heavily salted, boiling water. Drain the water and plunge into some iced water, then pat dry with some kitchen towel.
- Chop the wild garlic roughly and add to a blender, then pour in the rapeseed oil. Start blitzing on a low speed, then increase in speed for 30 seconds to 1 minute, until the oil is a bright, vibrant green colour.
- Pass through a fine sieve, then through a sheet of muslin or a coffee filter. Keep in the fridge until needed.
- Whisk the egg yolks, mustard and vinegar in a bowl until smooth. Continue whisking and pour in a thin, steady stream of the wild garlic oil.
- Keep whisking and pouring until all of the oil has been absorbed and has emulsified with the egg mixture – you should be left with a nice, thick green mayonnaise. Season with salt and pepper and serve.
