Turmeric Aioli, Toast, Herbs Recipe

Combine base

In a medium bowl, whisk together 1 cup mayonnaise and 1/4 cup Greek yogurt until smooth and homogenous.

Add flavorings

Stir in 1 tablespoon fresh lemon juice, 1 teaspoon ground turmeric, 1 minced garlic clove, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey, and 1 teaspoon extra-virgin olive oil until evenly distributed.

Season

Season with 1/2 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust: add up to another 1/2 teaspoon lemon juice for brightness, 1/4 teaspoon salt if needed, or 1 teaspoon water if you prefer a thinner consistency.

Rest

Cover and refrigerate the aioli for at least 15 minutes (30 minutes preferred) to let flavors meld and turmeric bloom. Stir again before serving.

Preheat and prepare

Preheat oven to 400°F (200°C) or heat a skillet over medium heat if pan-toasting. Arrange 6 slices of bread on a baking sheet if using oven.

Brush and toast

Brush both sides of each bread slice lightly with 2 tablespoons softened butter or olive oil. If oven-roasting, toast for 6–9 minutes, flipping halfway, until edges are golden and crisp. If pan-toasting, cook 1–2 minutes per side until golden and crisp.

Finish

Remove toasts from heat and sprinkle each slice lightly with coarse sea salt (about a pinch per slice). Let cool slightly so aioli won't slide off when spread.

Mix herbs into aioli (optional)

If you prefer herb-forward aioli, fold 1 tablespoon chopped parsley and 1 teaspoon chopped dill into about half of the aioli. Reserve the remainder plain for variety.

Spread

Spread about 1 to 1 1/2 tablespoons of turmeric aioli evenly over each warm toast slice. If using both plain and herb aioli, alternate or dollop as desired.

Garnish

Top each toast with a sprinkle of the remaining chopped parsley (about 1 tablespoon total across slices), 1 tablespoon sliced chives distributed across toasts, and a little lemon zest. If you like heat, add a light dusting of crushed red pepper flakes (about 1/8 teaspoon per 3 slices).

Serve

Arrange toasts on a platter and serve immediately while crisp. Leftover aioli can be refrigerated in an airtight container for up to 4 days.