Lavender Aioli

READY IN: 40mins
YIELD: 1 1/2 cups


  • 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)
  • 1 -3
    tablespoon lemon juice (to desired consistency)


  • In a small saucepan, gently heat the oil with the garlic and lavender over low heat for about 15 minutes.
  • Remove from heat just before oil starts to bubble. Allow to cool to room temperature.
  • 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.
  • 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.
  • Season to taste with salt and black pepper.
  • Refrigerate for up to 2 days or use immediately. Aioli thickens upon chilling.
  • Yield is estimated.