Lavender Honey Aioli

• 1 egg yolk
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• 1/2 teaspoon lightly chopped fresh rosemary
• 1 teaspoon red wine vinegar
• 2 teaspoons Lavender Honey
• 1/2 cup olive oil
• 1/4 cup extra-virgin olive oil
• Salt and pepper
• 1-2 tablespoons fresh lemon juice
• Lavender stems and flowers
• 1 cup honey

1. Whisk together the egg yolk, mustard, garlic, rosemary, vinegar, and honey in a small bowl.
2. Slowly whisk in the regular olive oil, then the extra-virgin olive oil.
3. The aioli should have the consistency of a creamy mayonnaise.
4. Add a pinch of salt and pepper, and a squeeze of lemon or a little more vinegar, if necessary.
5. The aioli is best made a few hours ahead so the flavors can bloom and mellow, and best if used within a day or two.
6. 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).
7. Remove from the heat and let steep for about an hour, then strain (rewarm it a little to make it easier to pour).
8. Store the honey in a bottle or jar with a tight-fitting lid.
9. You will need only a little for the aioli, but it will keep and is good on biscuits and swirled into hot tea.

egg yolk, mustard, garlic, fresh rosemary, red wine vinegar, honey, olive oil, extravirgin olive oil, salt, lemon juice, flowers, honey

Taken from www.epicurious.com/recipes/food/views/lavender-honey-aioli-383487 (may not work)