Lavender Aioli Recipes

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LAVENDER AIOLI



Lavender Aioli image

Usually around the first few days of summer our lavender bushes bloom and once again I'm on the hunt for recipes to showcase lavender. It is important to have all ingredients at room temperature. Tested on a medley of steamed vegetables and fish: Recipe #321734. Found on the website herbcompanion.com as printed in The Healing Herbs Cookbook (1999).

Provided by COOKGIRl

Categories     Sauces

Time 40m

Yield 1 1/2 cups

Number Of Ingredients 5

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)

Steps:

  • In a small saucepan, gently heat the oil with the garlic and lavender over low heat for about 15 minutes.
  • Remove from heat just before oil starts to bubble. Allow to cool to room temperature.
  • 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.
  • 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.
  • Season to taste with salt and black pepper.
  • Refrigerate for up to 2 days or use immediately. Aioli thickens upon chilling.
  • Yield is estimated.

Nutrition Facts : Calories 1427.1, Fat 153.6, SaturatedFat 23, Cholesterol 372, Sodium 146, Carbohydrate 3.4, Fiber 0.2, Sugar 0.7, Protein 13

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