Wild Garlic Sauce with Olive Oil
Wild garlic provides fiber and vitamin C, while olive oil contributes unsaturated fats. Gradual blending with cold water and xanthan gum helps keep the sauce bright and smooth. Serve it right away or refrigerate it in a sealed container for up to three days.
Rinse ramsons (75 g) thoroughly to remove grit, shake off the water, and chop them coarsely. Put one third of the greens in a blender with table salt (1.5 g) and olive oil (25 g), then blend until they release their juices and turn vivid green.
Add the remaining greens in batches, blending after each addition. Pour in water (22.5 g) and blend until smooth and brighter in color.
Pass the sauce through a very fine sieve; the strained herb pulp may be used to flavor oil. Add xanthan gum (0.1 g) and blend briefly to stabilize the sauce.
Storage: up to three days refrigerated at 4 °C or below.
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