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PREP 10 minutes
TOTAL 15 minutes
Serves
US | METRIC

INGREDIENTS

  • 100 g wild garlic leaves
  • 3 egg yolks
  • 2 tsps Dijon mustard
  • 1 tbsp lemon juice
  • 350 ml rapeseed oil

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Wild Garlic Mayonnaise

Wild Garlic Mayonnaise

  1. Blanch the wild garlic leaves in boiling salted water for 30 seconds then plunge into iced water to refresh. drain then dry. Blitz the leaves in a blender along with the oil for around 1 minute. pour into a jug.
  2. Whisk the egg yolks, mustard and lemon juice in a bowl along with a pinch of salt and pepper until smooth. Continue whisking and pour in a thin steady stream of the wild garlic oil. Keep whisking until all of the oil has been incorporated. Season with salt and pepper.

Since 2010 Dean Edwards’ family friendly cooking style has made him a firm favourite on ITV’s ‘Lorraine’.


Making his debut on ITV’s ‘This Morning’ in 2009, he can now be found opposite Lorraine Kelly once a week where his friendly persona has made him a huge favourite to millions of viewers weekly.


After bursting onto the chef circuit - coming second in BBC’s Masterchef Goes Large in 2006 - he sought to change his life radically. Dean left his career as a “digger driver” to pursue his love of cooking and food.


Bristol-born Dean’s ethos on food is that it should be achievable, simple and above all taste fantastic. “Food doesn’t have to be complicated,” he says. The dad-of-one takes inspiration from across the globe but always uses ingredients familiar to us all. His passion for food is infectious and he’s spent the past eleven years inspiring home cooks up and down the country to get back into the kitchen and enjoy the cooking experience.


He’s also been featured on shows including Good Morning Britain, Masterchef, Take on the Takeaway, Market Kitchen, QVC, Saturday Cookbook and The Big Eat. A well-known face on the foodie festival scene, Dean is the author of three cookbooks Mincespiration, Feel-Good Family Food and most recently released Cook Slow all of which have been greatly received by the public. Dean is also been a regular contributor to The Sun’s Fabulous magazine. He’s recently featured in the pages of many outlets including Daily Mail Online, Now magazine, BBC Easycook, Delicious magazine, ASDA Good Living and the Sunday Post. 

Wild Garlic Mayonnaise

Wild Garlic Mayonnaise

PREP 10 minutes
TOTAL 15 minutes
favorite
print
rate
Serves
US | METRIC

INGREDIENTS

  • 100 g wild garlic leaves
  • 3 egg yolks
  • 2 tsps Dijon mustard
  • 1 tbsp lemon juice
  • 350 ml rapeseed oil
  1. Blanch the wild garlic leaves in boiling salted water for 30 seconds then plunge into iced water to refresh. drain then dry. Blitz the leaves in a blender along with the oil for around 1 minute. pour into a jug.
  2. Whisk the egg yolks, mustard and lemon juice in a bowl along with a pinch of salt and pepper until smooth. Continue whisking and pour in a thin steady stream of the wild garlic oil. Keep whisking until all of the oil has been incorporated. Season with salt and pepper.

Click here if you'd like to buy my latest cookbook.

Since 2010 Dean Edwards’ family friendly cooking style has made him a firm favourite on ITV’s ‘Lorraine’.


Making his debut on ITV’s ‘This Morning’ in 2009, he can now be found opposite Lorraine Kelly once a week where his friendly persona has made him a huge favourite to millions of viewers weekly.


After bursting onto the chef circuit - coming second in BBC’s Masterchef Goes Large in 2006 - he sought to change his life radically. Dean left his career as a “digger driver” to pursue his love of cooking and food.


Bristol-born Dean’s ethos on food is that it should be achievable, simple and above all taste fantastic. “Food doesn’t have to be complicated,” he says. The dad-of-one takes inspiration from across the globe but always uses ingredients familiar to us all. His passion for food is infectious and he’s spent the past eleven years inspiring home cooks up and down the country to get back into the kitchen and enjoy the cooking experience.


He’s also been featured on shows including Good Morning Britain, Masterchef, Take on the Takeaway, Market Kitchen, QVC, Saturday Cookbook and The Big Eat. A well-known face on the foodie festival scene, Dean is the author of three cookbooks Mincespiration, Feel-Good Family Food and most recently released Cook Slow all of which have been greatly received by the public. Dean is also been a regular contributor to The Sun’s Fabulous magazine. He’s recently featured in the pages of many outlets including Daily Mail Online, Now magazine, BBC Easycook, Delicious magazine, ASDA Good Living and the Sunday Post. 

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