This Recipe uses:
- Greek yogurt
- Garlic flakes
- Shallot flakes
- Dried parsley
- Lemon juice
- (Optional) Ricotta
If you are looking for a quick and easy sauce that goes with just about anything, a greek yogurt aioli may be just what you are looking for. In general, greek yogurt is lighter and healthier than mayonnaise, yet still full of flavor.
The etymology of the word “aioli” comes from the French word ail (meaning “garlic”) and huile (meaning “olive”). The traditional French aioli is made from minced garlic, egg yolks and olive oil and is typically served with seafood in Provence.
That Mediteranean influence remains strong, withgreek yogurt aioli substituting egg and oil for greek yogurt, to become a sauce that is much more versatile. The recipe is really simple to make and can be used in so many different dishes such as:
- a dipping sauce with carrot sticks, chips, panisse, or crudités
- a spreadable sauce in burgers, burritos, etc.
- as a side sauce with meat like kebabs, lamb skewers or chicken
- with poké and buddha bowls
I tend to make it so often that it takes me less than 5 minutes to toss everything into a bowl and mix. There is no cooking involved, just add your ingredients and go. So let’s get to it, shall we? Allons-y!
Greek yogurt aioli is rather similar to tzatziki however, it should be a bit tangier and/or less watery. For a thicker version, add a tablespoon of ricotta so that all the ingredients bind better together.
Alternatively, for a bit more flavor, add a teaspoon of dijon mustard for more of a bite. You could also potentially add a teaspoon of honey for a sweeter version, or sriracha for a spicier version. Don’t hesitate to experiment and make your own version!
For a lighter version, that also goes with a lot of different dishes, try the sauce vierge with chopped tomatoes.
Frequently asked questions
What to serve it with?
You can serve Greek yogurt aioli as a dipping sauce with a veggie crudité board, chicken wings, etc. You can also use it as a sauce with lamb kofta, kebabs, in buddha bowls, burritos and more. Serve it alongside with a tomato provençale sauce for additional flavor.
What drinks to serve with it?
Can you freeze it?
Greek yogurt aioli is so easy to make, that I suggest making it fresh rather than freezing it. You can leave it in the fridge for a few hours if necessary, but the yogurt doesn’t keep the consistency that well if it is frozen.
- 1 cup of greek yogurt
- (Optional) 1 tablespoon of ricotta
- pinch of garlic flakes
- pinch of shallot flakes
- pinch of salt and pepper
- 1 tablespoon of lemon juice
- pinch of dried parsley
- pinch of paprika
- Mix all the ingredients in a bowl with a large spoon or whisk.
- Taste and adjust with salt and pepper as necessary.
- Serve immediately.
If you intend to make greek yogurt aioli sauce in advance, keep it in the fridge until ready to serve.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 50Total Fat: 2gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 54mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 5g
Note: We are not certified nutritionists and these estimates are approximate. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health. This website is written and produced for entertainment purposes only.
If you enjoyed that, check out our other classic French sauces that are easy to prepare. Bon appétit and à bientôt !