Lavender Aioli

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• 1 cup extra virgin olive oil (good quality)
• 3 garlic cloves, unpeeled and crushed (reduced from six cloves in original recipe)
• 2 -3 fresh lavender, stems flowers bruised (be sure to use culinary grade lavender flowers)
• 3 eggs
• 1 -3 tablespoon lemon juice (to desired consistency)

Recipe

• 1 in a small saucepan, gently heat the oil with the garlic and lavender over low heat for about 15 minutes.
• 2 remove from heat just before oil starts to bubble. allow to cool to room temperature.
• 3 with a sieve over a small bowl, strain the lavender oil, pressing with a spoon to extract soft solids from the garlic and lavender. discard herbs.
• 4 in a food processor or blender (i've always had better luck using a blender to make aioli), process the eggs and lemon juice until well blended. with the motor running, add the lavender oil infusion a few drops at a time, then in a thin, steady stream until all the oil is absorbed and the mixture has thickened.
• 5 season to taste with salt and black pepper.
• 6 refrigerate for up to 2 days or use immediately. aioli thickens upon chilling.
• 7 yield is estimated.