Wild Garlic Aioli (Rich, Punchy & Spring-Ready)
- The George at Burpham
- May 8
- 2 min read
There’s something about wild garlic season that feels like a bit of a gift: fleeting, fragrant, and worth making the most of while it’s here.
This wild garlic aioli is bold, silky, and deeply savoury. It takes the classic richness of a traditional aioli and lifts it with fresh, vibrant wild garlic. Perfect for spreading, dipping, or quietly stealing the show on a plate.
Ingredients
4 garlic cloves, finely chopped
2 tbsp mustard
1 tbsp lemon juice
1 tbsp cider vinegar
6 egg yolks
500ml rapeseed or vegetable oil
Pinch of salt
100g wild garlic
Substitutions & variations
Swap rapeseed oil for light olive oil (avoid extra virgin — too strong)
Add a small handful of parsley for a softer, greener flavour
Reduce fresh garlic cloves slightly if you prefer a milder finish
Add a touch more lemon juice at the end for extra brightness
Instructions
Bring a pan of water to the boil.
Blanch the wild garlic for 5 seconds only, then drain immediately and leave to cool completely.
Once cooled, squeeze out any excess water.
In a mixer or NutriBullet, add the garlic cloves, mustard, lemon juice, cider vinegar, egg yolks, and salt.
Blend until smooth.
Add the blanched wild garlic and blend again until fully incorporated.
With the mixer running, slowly drizzle in the oil in a steady stream.
Continue blending until the mixture emulsifies and thickens to a mayonnaise-like consistency.
Serving Suggestions
With fries or triple-cooked chips
Alongside grilled meats or fish
Spread into sandwiches or burgers
As a dip for roasted vegetables
Served with crusty bread as a starter
Tips for the Home Cook
Go slow with the oil — this is what makes or breaks the emulsion
If it splits, add a fresh egg yolk to a clean bowl and slowly whisk the split mixture back in
Make sure the wild garlic is well drained — excess water can affect texture
Taste at the end and adjust salt or acidity as needed
Best used fresh, but will keep in the fridge for 2–3 days
We’d love to see how you make it your own—tag your creations on Instagram @TheGeorgeAtBurpham!
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