LEMON HONEY Infused With Lavender
Meyer lemons are my choice here for their high juice content and sweeter flavour. If you don't have fresh lavender, dried can be used at ½ teaspoon per flower head, or use another herb such as lemon balm (2-3 leaves). Don't go overboard with the lavender as it can overpower – the idea is to add a subtle flavour note. English lavender (lavandula angustifolia - with small blue flower heads) has the most pleasing taste and the best variety to use for cooking.
Ingredients
- 100 g butter + 1 small knob about 10g
- Zest of 1 Meyer lemon
- 2-3 lavender heads, optional - see note above
- Juice of 2 large Meyer lemons about ½ cup
- 2 egg yolks
- 1 whole egg
- 2 tablespoons mild honey
Instructions
- Gently melt 100g butter, don't let it bubble. Remove from the heat and add the lemon zest and lavender. Set aside to infuse for 10 minutes.
- Combine the lemon juice, egg yolks, whole egg, and honey in a mixing bowl and whisk to combine. Strain the butter through a small sieve into the bowl – discard the lemon zest and lavender heads.
- Prepare a double boiler by sitting the mixing bowl over a saucepan of gently simmering water, ensuring the bottom of the bowl doesn't touch the water. Use a wooden spoon to gently mix until the sauce coats the back the spoon. Drop in the extra knob of butter and mix until melted. Remove from the heat.
- Prepare the jars – see below – then pour the hot sauce into the hot jars. Secure the lids and cool completely. Store in the fridge and consume within one month.
Notes
FIVE-MINUTE LEMON & LAVENDER MOUSSE
If you don't think you'll get through your jar of lemon honey in a month, whip up this five-minute lemon honey and lavender mousse for the family. Whisk 100ml cream or coconut cream in a bowl until soft peaks form. Fold through 1/3 cup thick natural yoghurt and 2-3 tablespoons lemon honey. Pour into two bowls and serve garnished with angustifolia lavender flowers.
If you don't think you'll get through your jar of lemon honey in a month, whip up this five-minute lemon honey and lavender mousse for the family. Whisk 100ml cream or coconut cream in a bowl until soft peaks form. Fold through 1/3 cup thick natural yoghurt and 2-3 tablespoons lemon honey. Pour into two bowls and serve garnished with angustifolia lavender flowers.