A beautiful evening shot of wild elderflower in the background, with key ingredients to make the Wild Garlic Mayonnaise in the foreground.


- 1 generous handful of wild garlic leaves
- 330 ml sunflower oil
- 50 ml water
- 3 large egg yolks
- 1 level teaspoon of salt
- 1 tablespoon of white wine vinegar.

TIPS: It is really important to add the oil slowly; if you add it too fast it won’t combine with the egg and the texture will curdle. The water is added just to make the mayo less thick. You can add less or more, depending on the consistency you want.

* We are not responsible for the outcome of any recipe you try from this site. When foraging for wild garlic you must always be able to accurately and confidently identify what you are picking, otherwise you should not eat it under any circumstances.


Wash the wild garlic leaves and shake off the water. Roughly cut them up and place them to one side. The quantity should 3/4 fill an average sized coffee mug.

Place the egg yolks, salt and vinegar into a food blender and combine them for 30 seconds. Keeping the blender running, VERY slowly pour the oil into the mixture. After a while it will thicken and turn a pale yellow colour. When all the oil has been added, the mayonnaise will be thick to spoon. Stop the blending at this stage.

Pour the water into the top of the blender and add the chopped wild garlic leaves. Start the blender again and continue until the leaves are finely chopped and fully dispersed and the mayonnaise has turned a light shade of green.

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