If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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