Instructions: 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. Its good with fish and meat as well.

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