I first tasted this wonderful garlic sauce at Can Sueño, a restaurant in the little mountain village of Tàrbena, here on the Costa Blanca.
It was so good that I kept thinking about it afterwards. Then, sometime later, I came across the recipe on Facebook. What a lovely surprise!
Of course, I had to make it at home.
It’s not traditional Spanish allioli, which is made with garlic and olive oil. This is a much creamier version, with mayonnaise, Greek yogurt, a little honey and basil.
The yogurt adds freshness, while the honey softens the sharpness of the garlic without making the sauce noticeably sweet.
I particularly love it with warm bread, roasted potatoes or grilled meat. And if you can, make it a few hours ahead. The flavors come together beautifully while it rests in the refrigerator.
Sometimes the nicest recipes are the ones you discover unexpectedly.
Creamy Garlic Aioli with Greek Yogurt, Honey and Basil
Ingredients
- 120 g 4.2 oz full-fat mayonnaise
- 30 g 1 oz full-fat Greek yogurt
- 2 fresh garlic cloves
- 1 tbsp mild extra virgin olive oil
- 1 tsp runny honey
- ¼ tsp fine sea salt
- Freshly ground black pepper to taste
- ½ tsp dried basil
- **Or instead of dried basil:**
- 1 –2 tsp very finely chopped fresh basil
Method
- Peel the garlic cloves and cut them in half lengthwise. Remove any green shoots from the center, if present. Crush the garlic using a garlic press or finely grate it until very smooth.
- Place the mayonnaise and Greek yogurt in a small mixing bowl. Stir until completely smooth and creamy.
- Add the finely crushed garlic and mix thoroughly so it is evenly distributed throughout the sauce.
- Add the olive oil, honey, salt, freshly ground black pepper and dried or fresh basil. Stir until everything is well combined and the aioli is smooth and creamy.
- Taste the sauce and adjust the seasoning with a little more salt or black pepper if needed. The garlic flavor will be quite noticeable at this stage but will become more rounded as the sauce rests.
- Cover the bowl and refrigerate for at least 1 hour. For an even better flavor, leave it for several hours or prepare it the evening before serving.
- Stir the aioli once more before serving. Transfer to a small bowl and, if desired, finish with a few drops of good olive oil, fresh basil leaves or a little freshly ground black pepper.
