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.
- This recipe was entered in the contest for Your Best Use of Aioli