Lavender Aioli Recipe

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Lavender Aioli
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Ingredients:

Directions:

  1. In a small saucepan, gently heat the oil with the garlic and lavender over low heat for about 15 minutes.
  2. Remove from heat just before oil starts to bubble. Allow to cool to room temperature.
  3. 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.
  4. 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.
  5. Season to taste with salt and black pepper.
  6. Refrigerate for up to 2 days or use immediately. Aioli thickens upon chilling.
  7. Yield is estimated.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 412.57 Kcal (1727 kJ)
Calories from fat 374.84 Kcal
% Daily Value*
Total Fat 41.65g 64%
Cholesterol 81.84mg 27%
Sodium 32.33mg 1%
Potassium 42.01mg 1%
Total Carbs 8.99g 3%
Sugars 8.08g 32%
Dietary Fiber 0.03g 0%
Protein 2.95g 6%
Vitamin C 2.4mg 4%
Iron 0.5mg 3%
Calcium 15.3mg 2%
Amount Per 100 g
Calories 191.06 Kcal (800 kJ)
Calories from fat 173.59 Kcal
% Daily Value*
Total Fat 19.29g 64%
Cholesterol 37.9mg 27%
Sodium 14.97mg 1%
Potassium 19.45mg 1%
Total Carbs 4.16g 3%
Sugars 3.74g 32%
Dietary Fiber 0.01g 0%
Protein 1.37g 6%
Vitamin C 1.1mg 4%
Iron 0.2mg 3%
Calcium 7.1mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.7
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

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