Lavender-Scented Honey Aioli

By kellishill • May 24, 2011 • 1 Comments

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Author Notes: I love everything lavender, and after the farmer's market opened this spring I found myself with lots and lots of it. Though this recipe sounds sweet, the garlic keeps it more on the savory side. - kellishill

Serves 1 cup

1 egg, plus one egg yolk
1/2 cup light olive oil
1/2 cup canola oil
5 cloves garlic, peeled and crushed
4 tablespoons fresh lavender buds
pinch fresh rosemary
1 teaspoon lemon juice
2 1/2 teaspoons honey
salt and pepper to taste
lavender extract (optional)

Crush the lavender buds until they become deeply perfumed. If you only have dried lavender either use a couple tablespoons extra, or have lavender extract on hand.
Combine the lavender, rosemary, crushed garlic and oils in a pan and turn on low heat. Stir regularly for 10-20 minutes, lowering heat or removing pan from stovetop if oil begins to bubble.
Wait for the oil to cool to room temperature, and strain through a fine mesh sieve. Press herbs gently with a spoon to get as much of the flavored oil as possible.
Whisk the egg, egg yolk, honey and lemon juice in a stand mixer until well blended. Slowly add the oil with mixer on low. If you used dried lavender, test for flavor and add 1-2 teaspoons of lavender extract, if necessary. *The leftover strained herbs are great on French bread and potato wedges.
Refrigerate for 24 hours before use, for thickening. Add salt and pepper to taste.
Serve with cucumber & carrot sticks, sweet potato fritters or anything light and springy.