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.
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
egg, plus one egg yolk
cup light olive oil
cup canola oil
cloves garlic, peeled and crushed
tablespoons fresh lavender buds
teaspoon lemon juice
salt and pepper
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