Friday, September 10, 2010

lavender aioli

the other day, a dear friend sent me a quick note

explaining that she purchased a beautiful jar of
lavender salt
but had no idea what to do with it

could i make a few suggestions?
to be fair
i had never used lavender salt before

but i grow lavender
and it would only be time
i started gifting lavender salt

i became inspired
and came up with 
lavender aioli

it is terrific with sweet potato fries
but also great as a condiment
on a cold roast pork sandwich
and crab cakes

so, Theresa
this one is for you...
Lavender Aioli
(printable recipe)
1 Tbs dried culinary lavender
1 tsp sea salt
1 clove garlic
1 tsp lemon juice
2 egg yolks
3/4 cup or more (lightly flavored) olive oil
in a mortar and pestle, grind the lavender and sea salt.  you will be using 1 tsp of the mixture, set aside the rest to adjust seasonings.  add the garlic clove to the mortar and grind to a paste with the lavender salt. place the egg yolks, lemon juice, and garlic paste in a bowl and begin whisking.  slowly (drop by drop) add the olive oil and continue to whisk until an emulsion begins to form.  once the mixture begins to thicken, you may add the oil in a slow stream.  when it gets to a soft mayonnaise consistency, you are done.  add more lavender salt if you think it needs a bit more flavor.  
*if you are not up for all this a nice jar of good mayonnaise, spoon out about 1/2 cup and add the lavender/garlic paste to it.  sprinkle a bit of lavender on top to make it pretty.  


Related Posts with Thumbnails

blogger templates |