8 Lovely Lavender Recipes: Lavender Aioli

<em>Serves 6 to 8<br />
<br />
To use as a delicate sauce for summer vegetables, thin with 1 to 2 additional tablespoons lemon juice.</p>
<p>• 1 cup olive oil<br />
• 6 cloves garlic, unpeeled and crushed<br />
• 2 fresh lavender sprigs (leaves and flowers) bruised<br />
• 3 eggs<br />
• 1 tablespoon lemon juice</p>
<p>1. In a small saucepan, gently heat the oil with the garlic and lavender over low heat for about 15 minutes.</p>
<p>2. Remove from heat just before oil starts to bubble. Allow to cool to room temperature.</p>
<p>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.</p>
<p>4. In a food processor or blender, process the eggs and lemon juice until well blended. With the motor running, add the lavender oil a few drops at a time, then in a thin, steady stream until all the oil is absorbed and the mixture has thickened.</p>
<p>5. Season to taste with salt and black pepper.</p>
<p>6. Refrigerate for up to 2 days or use immediately. Aioli thickens on chilling.</p>
<hr />
<em>Reprinted with permission from</em> The Healing Herbs Cookbook <em>(Robert Rose Pub., 1999) by Pat Crocker.</em>
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<strong>8 Lovely Lavender Recipes</strong>

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