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
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Ingredients
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1
egg, plus one egg yolk
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1/2 cup
light olive oil
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1/2 cup
canola oil
-
5
cloves garlic, peeled and crushed
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4 tablespoons
fresh lavender buds
-
pinch
fresh rosemary
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1 teaspoon
lemon juice
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2 1/2 teaspoons
honey
-
salt and pepper
to taste
-
lavender extract (optional)
Directions
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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.
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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.
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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.
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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.
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Refrigerate for 24 hours before use, for thickening. Add salt and pepper to taste.
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Serve with cucumber & carrot sticks, sweet potato fritters or anything light and springy.
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