Lavender Aioli Recipes
REAL AIOLI
Aioli is arguably the greatest cold sauce of all time. Yet it's nothing more than olive oil emulsified into freshly crushed garlic, seasoned simply with salt and lemon. This is pure, fiery, intense garlic flavor like you may have never tasted.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 6
Number Of Ingredients 5
Steps:
- Place garlic slices in a mortar with kosher salt. Mash with the pestle into a fine paste, 4 or 5 minutes. Mix in lemon juice. Add a teaspoon of olive oil; stir and mash until oil is incorporated. Add another teaspoon and mix in thoroughly. Continue incorporating olive oil, teaspoon by teaspoon, mashing and stirring until aioli thickens up. If the aioli gets thicker than you like, add a few drops of water.
Nutrition Facts : Calories 173.2 calories, Carbohydrate 1.2 g, Fat 18.7 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 2.6 g, Sodium 160.6 mg, Sugar 0.1 g
LAVENDER AIOLI
Usually around the first few days of summer our lavender bushes bloom and once again I'm on the hunt for recipes to showcase lavender. It is important to have all ingredients at room temperature. Tested on a medley of steamed vegetables and fish: Recipe #321734. Found on the website herbcompanion.com as printed in The Healing Herbs Cookbook (1999).
Provided by COOKGIRl
Categories Sauces
Time 40m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 1427.1, Fat 153.6, SaturatedFat 23, Cholesterol 372, Sodium 146, Carbohydrate 3.4, Fiber 0.2, Sugar 0.7, Protein 13
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- Vegan Aioli. Making vegan aioli is so simple and tastes just like the real thing. Swap out eggs for aquafaba (you know, that odd liquid found in cans of chickpeas) and puree until light and fluffy.
- Truffle Aioli. My favorite local restaurant serves truffle aioli with their french fries, and I was immediately hooked. Black truffle oil infuses rich, earthy flavors that pair well with root vegetables (looking at you, french fries!).
- Chipotle Aioli. Are you on the hunt for a spicy kick? Chipotle aioli omits garlic entirely and replaces it with spicy chipotle chiles in adobo sauce.
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