Boistfort Valley Farm
Community Supported Recipe Box

Garlic Flower Aioli


  • Handful of garlic flowers, chopped
  • 1/2 tsp sea salt
  • 1 egg yolk
  • 1 cup extra virgin olive oil
  • Freshly squeezed lemon juice, to taste


dish: side
season: summer

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.