Lavender Aioli

1. 1

   In a small saucepan, gently heat the oil with the garlic and lavender over low heat for about 15 minutes.

2. 2

   Remove from heat just before oil starts to bubble. Allow to cool to room temperature.

3. 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. 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. 5

   Season to taste with salt and black pepper.

6. 6

   Refrigerate for up to 2 days or use immediately. Aioli thickens upon chilling.

No additional tips available.