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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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: Pan-Fried Fish Almondine. 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) |
Directions:
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.
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