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.
Notes
Mayonnaise: Use good-quality, full-fat mayonnaise rather than a low-fat salad dressing. The mayonnaise forms the base of the sauce, so its flavor matters.
Greek yogurt: Choose thick, full-fat Greek yogurt. It adds freshness while keeping the sauce rich and creamy.
Honey: One teaspoon is enough to balance the garlic without making the sauce sweet. Start with the amount in the recipe and adjust only if necessary.
Garlic: Two cloves give the sauce a noticeable garlic flavor. For a milder version, use one large clove instead.
Basil: Use either ½ teaspoon dried basil or 1–2 teaspoons finely chopped fresh basil.
Consistency: The aioli should be thick enough to cling to bread or potatoes. Do not add water.
Resting: Refrigerate the sauce for at least 1 hour before serving, preferably longer. This allows the flavors to develop.
Storage: Store covered in the refrigerator at 4°C (40°F) or below and use within 3 days. Always use a clean spoon when serving.
Traditional allioli: This is a modern garlic mayonnaise variation made with yogurt, honey and basil. Traditional Spanish all i oli is made by emulsifying garlic with olive oil and does not contain mayonnaise or yogurt.