This unusual aïoli is good on any kind of grilled meat, especially lamb, and the tasty little chickens known as poussins. You might also serve it with roasted artichoke quarters. For this recipe you can steep your own lavender honey, as described below, or simply buy a good-quality lavender honey from Provence.

　　

Ingredients

makes 1 cup

　　

Aïoli

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 Honey

Lavender stems and flowers

　　1 cup honey

　　

Aïoli

Step 1

Whisk together the egg yolk, mustard, garlic, rosemary, vinegar, and honey in a small bowl. Slowly whisk in the regular olive oil, then the extra-virgin olive oil. The aïoli should have the consistency of a creamy mayonnaise. Add a pinch of salt and pepper, and a squeeze of lemon or a little more vinegar, if necessary. The aïoli is best made a few hours ahead so the flavors can bloom and mellow, and best if used within a day or two.

　　

Lavender Honey

Step 2

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). Remove from the heat and let steep for about an hour, then strain (rewarm it a little to make it easier to pour). Store the honey in a bottle or jar with a tight-fitting lid. You will need only a little for the aïoli, but it will keep and is good on biscuits and swirled into hot tea.

　　Cooks' Note

　　For a mellower flavor, feel free to substitute for the raw garlic an equal amount of Garlic Confit (p.193), plus a teaspoon or two of its garlicky oil.

　　From Crescent City Cooking by Susan Spicer Copyright (c) 2007 by Susan Spicer Published by Knopf.Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook.Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.