Calabrian Chili-lemon Aioli (4oz) Recipe

Combine base

In a small bowl, whisk together the mayonnaise and Greek yogurt until smooth and homogenous. This yields a creamy base with a balanced tang and body.

Brighten

Add the lemon juice, lemon zest, olive oil, salt, and black pepper to the bowl. Whisk until fully incorporated and slightly airy. Taste for acidity and adjust by adding up to 1 teaspoon more lemon juice if you prefer a brighter finish.

Incorporate chile

Add the Calabrian chili paste (start with 3/4 teaspoon) to the aioli base and whisk until evenly colored. If you prefer more heat, increase by 1/4–1/2 teaspoon increments, tasting between additions.

Add aromatics & balance

Stir in the finely grated/minced garlic, smoked paprika, and Calabrian chili flakes (if using). Whisk in the honey or agave a little at a time to balance the heat, tasting after each addition.

If the aioli is too thick for dipping, whisk in up to 1 teaspoon water at a time (or a little more olive oil) until you reach a smooth dipping consistency.

Transfer the aioli to a 4 oz ramekin or container. Drizzle the optional extra olive oil on top and sprinkle the chopped parsley (or basil) and a light dusting of smoked paprika or extra chili flakes for presentation.

Refrigerate for at least 30 minutes before serving to allow flavors to meld. Bring to cool room temperature (10–15 minutes) before serving as a dip. Stored in an airtight container, it will keep in the refrigerator for up to 4–5 days.