Wild Garlic Mayonnaise

There's no holiday without a good mayonnaise, so I thought it was fitting to show you how I prepare flavored mayonnaises. Basically, instead of mixing mayonnaise with flavorings, I went the other way: I infused the oil first and then made the mayonnaise with it. This way, the taste is more delicate, more natural, as if it was born attached to the mayonnaise.

The technique can be extended to other herbs as well (what do you think about tarragon? 😋 or even lemon zest). With wild garlic, however, you'll get a mayonnaise with a delicate garlic aroma, the color of avocado. It looks sensational. It's ideal with chicken tenders (like crispy strips, chicken schnitzel), alongside fish (grilled or fried in cornmeal crust), in sandwiches, mixed with sour cream or yogurt.

A small digression from the subject, because I rarely have the chance to tell you about what I do at work, my other passion. Usually there's nothing interesting to talk about on a culinary site. But one of Radu's little jokes came to life. He used to tell me that after so many recipes I'd end up making my own water at home. However, two days ago this absurd hypothesis became reality - my latest project requires me to generate sparkling mineral water bubbles in the browser (attention, as realistic as possible so they're not tacky, as the client requested!). I don't think they could have found a more suitable person for this task. Finally, my experience in this field is relevant at work too. I'm going to make the best virtual mineral water 😋 In the meantime, I'm more hydrated than ever (every time I see the screen bubbling I get thirsty) and bloated (I usually drink still water, but until I finish this I've switched to sparkling).