Ingredients and recipe
Eggs
– 4 eggs
Cook eggs in boiling water for 9 minutes, then cool.
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Bear’s garlic mayonnaise
– 20gr wild garlic leaves
– 1 egg yolk
– 1 teaspoon mustard
– 1 tsp. white wine vinegar
– 15 cl sunflower oil
– salt and pepper
- Wash and dry the wild garlic leaves. Place the egg yolk, mustard, vinegar, salt and pepper and wild garlic leaves in a blender and blend once.
- Drizzle in the oil to emulsify. Once the mayonnaise has set, chill.
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Mustard pickles
– 10gr mustard seeds
– 25gr apple vinegar
– 15gr water
– 10gr sugar
– 2gr salt
- Pour mustard seeds into a pan of cold water. Bring to the boil, then reduce heat and cook for 2 minutes over medium heat.
- Drain the seeds. Then refill the pan with cold water, add the drained seeds, bring to the boil again, then drain again. Repeat this process 3-4 times, until the cooking water is no longer bitter.
- Heat apple vinegar, water, sugar and salt over medium-low heat until sugar is dissolved.
- Place mustard seeds in a clean glass jar. Pour in hot brine. Cool to room temperature before sealing.
- Keep refrigerated for up to three weeks.
