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In a wide jar or jug, add the washed wild garlic and 150 grams of the oil.
Using the hand blender, blend the wild garlic and oil together for 2-3 minutes until the wild garlic gets really smooth.
Add the egg, mustard, salt, lemon juice and vinegar and blend for another 3-4 minutes until the mayo thickens significantly and lightens in colour.
Add the rest of the oil and blend for another minute.
Taste to see if it needs more salt or mustard.
Seal the jar by adding the lid or transfer to an airtight container and store in the fridge for up to 2 weeks.