Lavender Aioli

1 C. olive oil
4 to 6 cloves of garlic crushed
2 fresh lavender sprigs, leaves and flower, bruised
3 eggs room temperature
1 T. fresh squeezed lemon juice

Gently heat oil with 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
lavender oil, pressing with a spoon to extract soft solids from the
garlic and lavender. Discard herbs. In food processor process egg
and lemon juice till well blended. With the motor running add oil a
few drops at a time, then in a think steady stream until all the oil
is absorbed and mixture has thickened. Season to taste with salt.
Makes about 1 and 1/2 cups.

Substitute: fresh rosemary, sage, thyme, tarragon or savory for
lavender, to make other flavored oils/aioli. Add another egg to the
mayonnaise to use as a delicate sauce for summer vegetables. Or
use as a dip. It's good with fish and meat as well.

from: Healing Herbs