Nasturtium Aïoli

from May/June 2006 TeaTime Magazine

The addition of nasturtium flowers and leaves makes this aïoli unique.

1 large egg
1 teaspoon Dijon-style mustard
1 tablespoon fresh lemon juice
2 cloves minced garlic (or to taste)
1 cup extra-virgin olive oil
1/4 teaspoon salt
1 pinch ground black pepper
1/3 cup minced nasturtium flowers and leaves

• In the bowl of a food processor or blender, blend egg, mustard,
lemon juice, and garlic for 20 seconds.
• With machine running, slowly add oil, and process until mixture
emulsifies. Season with salt and pepper.
• Fold in nasturtium flowers and leaves. Serve immediately, or
refrigerate until needed.

(Pictured on Salmon Mousse Tea Sandwiches)