Yogurt Aioli
Recipe reprinted with permission from Whitney Miller’s New Southern Table (Thomas Nelson, 2015)
Photography by Justin Fox Burks. Yield: about 1 cup
1/2 cup plain Greek yogurt 1/2 cup mayonnaise 1 clove garlic, minced 1 teaspoon finely grated lemon zest 1 teaspoon chopped fresh dill fine sea salt to taste Mix yogurt, mayonnaise, garlic, lemon zest and dill in a small bowl. Season aioli with salt to taste. Use immediately, or store in airtight container in refrigerator for up to 1 week. Breakfast Toast. Complete recipe in the spring 2017 issue. |