Lavender-Scented Honey Aioli

1. 1

   Crush the lavender buds until they become deeply perfumed. If you only have dried lavender either use a couple tablespoons extra, or have lavender extract on hand.

2. 2

   Combine the lavender, rosemary, crushed garlic and oils in a pan and turn on low heat. Stir regularly for 10-20 minutes, lowering heat or removing pan from stovetop if oil begins to bubble.

3. 3

   Wait for the oil to cool to room temperature, and strain through a fine mesh sieve. Press herbs gently with a spoon to get as much of the flavored oil as possible.

4. 4

   Whisk the egg, egg yolk, honey and lemon juice in a stand mixer until well blended. Slowly add the oil with mixer on low. If you used dried lavender, test for flavor and add 1-2 teaspoons of lavender extract, if necessary. *The leftover strained herbs are great on French bread and potato wedges.

5. 5

   Refrigerate for 24 hours before use, for thickening. Add salt and pepper to taste.

6. 6

   Serve with cucumber & carrot sticks, sweet potato fritters or anything light and springy.

* Per serving · 4 servings · Values may vary.