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.
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 information
Yield
makes 1 cup
Ingredients
Aïoli
Lavender Honey
Preparation
Aïoli
Step 1
Whisk together the egg yolk, mustard, garlic, rosemary, vinegar, and honey in a small bowl. Slowly whisk in the regular olive oil, then the extra-virgin olive oil. The aïoli should have the consistency of a creamy mayonnaise. Add a pinch of salt and pepper, and a squeeze of lemon or a little more vinegar, if necessary. The aïoli is best made a few hours ahead so the flavors can bloom and mellow, and best if used within a day or two.
Lavender Honey
Step 2
Place the lavender and honey in a small saucepan and warm for just a few minutes over medium heat (or heat on low in a microwave for about 1 minute). Remove from the heat and let steep for about an hour, then strain (rewarm it a little to make it easier to pour). Store the honey in a bottle or jar with a tight-fitting lid. You will need only a little for the aïoli, but it will keep and is good on biscuits and swirled into hot tea.
