Wild Garlic and Walnut Mayonnaise is a traditional British recipe for a classic mayonnaise made from a duck egg yolk combined with oil, Dijon mustard and white wine vinegar which is flavoured with a wild crushed garlic and walnuts. The full recipe is presented here and I hope you enjoy this classic British version of: Wild Garlic and Walnut Mayonnaise.
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This is an excellent spring-time mayonnaise which I make with those spring-time treats, duck eggs and wild garlic (ramson) leaves. You can, of course, use a chicken egg and hedge mustard also works well.
Shred the wild garlic leaves then combine with the walnuts in a mortar. Pound to break up the walnuts then add a little oil and grind to a smooth paste.
Now combine the salt, mustard, vinegar and egg yolk in a bowl. Whisk to mix then combine the oils in a pouring jug. Whist whisking constantly, add the oil to the egg yolk mixture one drop at a time. Take care not to add the oil to quickly at first, otherwise the egg mixture may curdle (and it's definitely not worth the risk).
As you continue adding oil you will see the mixture beginning to turn white and thicken. At this stage you can start adding the oil a little quicker (but do not pour too quickly). Continue adding the oil until it has all been whisked in. Adjust the seasoning then whisk in the walnut and ransom mix, to taste. Chill in the refrigerator for at least 30 minutes and serve.
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