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Tony’s Homemade Wild Garlic Mayo

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1 Handful Wild Garlic Leaves and Flowers
2 Egg Yolks
1 Tsp Dijon mustard
250ml Olive Oil
1 Squeeze Lemon Juice
Pinch Salt
pinch Black Pepper

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Tony’s Homemade Wild Garlic Mayo

A delicious dip made from foraged ingredients

    • 3
    • Medium




    This is a simple but still impressive homemade Wild Garlic Mayo that will delight anyone who tastes it! It’s a great, safe introduction to foraging too as Wild Garlic is pretty easy to identify. This no cook recipe will have you stuffing your pockets full every time you come across a bed of the green stuff.

    Wild Garlic Buds

    For my Wild Garlic Mayo, I like to use the buds of the flowers. They’re a bit hotter and more garlicky.


    When foraging for wild food, you must be able to correctly identify what you are picking, otherwise you should not eat it. Never eat any wild food without multiple sources of positive identification. Do not eat any wild plants or mushrooms just from viewing this website. SOME WILD PLANTS AND MUSHROOMS IN THE UK AND IRELAND ARE DEADLY POISONOUS. You use the content in this website at your own risk.

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    Beat the egg yolks, mustard and seasoning together then drizzle in the oil while constantly whisking until a firm texture and glossy finish is achieved.


    Pestle and mortar the wild garlic and mix with the mayonnaise and add a squeeze of lemon juice.


    TIP: I think this is an amazing making homemade mayonnaise but shop bought will also work if you add the garlic, mustard and lemon juice.

    Tony Smith

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