70g wild garlic
2 egg yolks
2 tsp white wine vinegar
1 tsp dijon mustard
100ml veg oil
100ml rapeseed oil
If you have a food processor this could be made in there and you will get a much greener aioli.
1. Bring some water to boil in a saucepan and add the wild garlic. Leave in the water for 10 seconds then strain into cold water. Once the wild garlic has cooled drain all the water and then dry wild garlic in between some kitchen paper.
2. Separate the eggs and place the egg yolks into a mixing bowl with the mustard and vinegar.
3. Whisk together, once well combined slowly add in the oil little at the time. The mix should start to thicken. Do not add the oil too fast or you will split the mixture and then you will need to start again.