Wild garlic sauce

Wild garlic sauce

By
From
Hix Oyster & Chop House
Serves
4
Photographer
Jason Lowe

A delicious sauce to serve with grilled meats, and roast poultry and game. When wild garlic is in season, it’s handy to purée some in a blender with a little oil and store it in a sealed jar in the fridge topped with a film of oil. Alternatively, you can blend it with a little water and freeze the purée in little tubs.

Ingredients

Quantity Ingredient
2-3 handfuls wild garlic leaves, washed and dried
1-2 teaspoons tewkesbury or english mustard
100-150ml cold-pressed rapeseed oil
salt
freshly ground black pepper

Method

  1. Put the wild garlic leaves, mustard and 100 ml rapeseed oil into a blender and process as smoothly or as coarsely as you wish. Season with salt and pepper to taste. Add as much of the extra oil as you need to get the desired consistency.
Tags:
Hix Oyster & Chop House
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