Lavender Honey Aïoli

Name: Lavender Honey Aïoli
Yield: makes 1 cup
Ingredients: 1 egg yolk; 1 teaspoon Dijon mustard; 1 garlic clove, minced; 1/2 teaspoon lightly chopped fresh rosemary; 1 teaspoon red wine vinegar; 2 teaspoons Lavender Honey; 1/2 cup olive oil; 1/4 cup extra-virgin olive oil; Salt and pepper; 1-2 tablespoons fresh lemon juice; Lavender stems and flowers; 1 cup honey

December 14, 2011

This unusual aïoli is good on any kind of grilled meat, especially lamb, and the tasty little chickens known as poussins. You might also serve it with roasted artichoke quarters. For this recipe you can steep your own lavender honey, as described below, or simply buy a good-quality lavender honey from Provence.

Cooks' Note

For a mellower flavor, feel free to substitute for the raw garlic an equal amount of Garlic Confit (p.193), plus a teaspoon or two of its garlicky oil.

Recipe notes

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