Ground Ivy & Horseradish Mayonnaise

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Beef passes my lips about 5 times a year (if that), so I was a bit surprised when my body nudged me to go and buy a steak. Local that is, like 2 miles away.

All I had flashing through my mind was the scent and taste of ground ivy. So why ground ivy and beef? Well one of the old names for ground ivy was ale-hoof, it was used to clarify and add bitterness to ales during the brewing process.

Does beef & ale pie ring a bell? See where I’m going with this? Traditionally beef steak is served with horseradish sauce. Ale was brewed with ground ivy. Put the two together and you get my mayo recipe… kind of. Check it out.

I had to stand on tiptoes to reach the bottom of the jug with my fingers. Finger feeding is so much classier than knives and forks, especially if you’re a ‘smear yourself all over with food’ kind of forager.

Ground Ivy Recipe Ingredients

  • 15g fresh ground ivy leaves and stems
  • 1 egg (can we take free-range as a given please)
  • 200 ml rapeseed oil
  • 3 tsp grated horseradish root
  • 2 tbsp lemon juice (or the vinegar from preserved horseradish root)

Ground Ivy Recipe Instructions

  1. Add egg to a hand blender jug, along with 150ml of oil and lemon juice. Blitz until thick, if too thin add more oil.
  2. Add chopped ground ivy and horseradish root, then blitz until blended into the mayo.
  3. Serve with beef, or as a coleslaw type of dressing.

 

 

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