CookingLight diet CookingLight diet
Caitlin Bensel
Yield
Serves 6 (serving size: 1 1/2 tbsp.)

If the flavor in an everything bagel is irresistible to you, make this your next go-to sauce. Homemade aioli (aka garlicky mayo) takes just a minute to whisk together and shines above a store-bought alternative. Our version replaces some of the yolk and oil in a classic recipe with whole-milk Greek yogurt to keep calories reasonable. The key to a silky smooth sauce is to add the oil slow and steady while whisking constantly. Try it drizzled over eggs Benedict, pork chops, or as a spread on a grilled chicken burger.

How to Make It

Whisk together pasteurized egg yolk and water in a medium bowl. Add olive oil in a slow, steady stream, whisking constantly, until thickened. Whisk in plain whole-milk Greek yogurt. Add grated garlic, poppy seeds, white sesame seeds, black sesame seeds, dried onion flakes, and kosher salt; whisk to combine.

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