Garlic Flower Aioli
| dish: side|
In a food processor or blender (or mortar and pestle), blend garlic flowers with salt until a paste forms. Add egg yolk and continue to blend until incorporated, add oil drop by drop until a thick, shiny aioli is achieved. Stir in a few drops of lemon juice.
This sauce makes a great accompaniment to grilled fish, meats or vegetables. It can be spread on a sandwich, used as a dip for crudités, or folded into a potato salad.