one of my favorite things about cooking is mixing and matching flavors. the combination of lavender and garlic has been rolling around in my head for a while, but they seemed an unlikely pair. how could the lavender’s flowery delicate flavor compliment the sharp pungent bite of fresh garlic?
it turns out they go together nicely. the lavender adds layers of flavor to the aioli that makes me never want to live without it.
aioli is a garlic mayonnaise popular in italian cuisine. sometimes it’s made with egg yolks, oil and garlic, or simply created by adding raw garlic to mayonnaise.
sure you could jump through hoops to make your own vegan mayonnaise, but with vegenaise being as tasty as it is why would you waste your time?
lavender aioli
1 c vegenaise
1/4 c crushed garlic
3 tbsp crushed lavender
1 tsp salt
lemon zest (optional)
crush the garlic with a garlic press or mince with a large knife. crush the lavender with a mortal and pestle, or you can grind it in a coffee grinder.
for salt i used this amazing grey atlantic sea salt with dried lavender that i got at the san francisco farmers’ market.
mix all ingredients together in a small bowl. you can return the sauce to the vegenaise jar for storage. keep it in the fridge for any sandwiches or salads you care to throw it into. if you love it as much as i do, just a little spread on a piece of toast works well.
lavender aioli
one of my favorite things about cooking is mixing and matching flavors. the combination of lavender and garlic has been rolling around in my head for a while, but they seemed an unlikely pair. how could the lavender’s flowery delicate flavor compliment the sharp pungent bite of fresh garlic?
it turns out they go together nicely. the lavender adds layers of flavor to the aioli that makes me never want to live without it.
aioli is a garlic mayonnaise popular in italian cuisine. sometimes it’s made with egg yolks, oil and garlic, or simply created by adding raw garlic to mayonnaise.
sure you could jump through hoops to make your own vegan mayonnaise, but with vegenaise being as tasty as it is why would you waste your time?
lavender aioli
1 c vegenaise
1/4 c crushed garlic
3 tbsp crushed lavender
1 tsp salt
lemon zest (optional)
crush the garlic with a garlic press or mince with a large knife. crush the lavender with a mortal and pestle, or you can grind it in a coffee grinder.
for salt i used this amazing grey atlantic sea salt with dried lavender that i got at the san francisco farmers’ market.
mix all ingredients together in a small bowl. you can return the sauce to the vegenaise jar for storage. keep it in the fridge for any sandwiches or salads you care to throw it into. if you love it as much as i do, just a little spread on a piece of toast works well.