This mock basil aioli helps you use what you have on hand – any time of the year – to create a yummy dip or spread in minutes using fridge and pantry ingredients.
Mark planted half a garden bed of basil seeds last year. They all rooted, blossoming into thriving basil plants that I used almost every day in one dish or another. When it turned cold, I cut and dried an armful of leaves. I also saved and dried a few stems that I thought were just too beautiful to discard. I used the dried basil leaves throughout the winter, loving the way that they smelled as much as the way that they tasted.
I know that dried basil leaves have a bad rep, just like most dried herbs do in the hoighty toighty dining world. But, I love, love, love them. Where fresh basil is bright and light, dried basil is dark and heavy. This depth of flavor and weighty composition makes it the perfect winter-is-almost-over herb to add a inject a bit of sass into your otherwise ordinary eats.
Because we are in the middle of winter and spring here in south Louisiana, Mark’s cleaning out the garden beds. He’s about to plant basil. Yay!! To celebrate, I whipped up a little mock basil aioli with the dried leaves from last year.
To our surprise, this herb and garlic aioli recipe is even better with the dried basil! Yay again!!!
Make Your Own Mock Basil Aioli in Minutes
To make your own kitchen ninja mock basil aioli, grate a garlic clove over a microplane into a medium-sized bowl. It’s easy, quick, and creates yum-yum-delicious grated garlic that makes the aioli taste like you slaved over it.
Then, combine mayonnaise, Creole mustard, gluten free ranch dressing, yellow mustard, ASOC, paprika, and a few dashes of salt and pepper. Add the dried basil leaves, stir, and get down to munching with fresh veggies…
Or, use the marinade from the Creole honey mustard glazed chicken recipe, and grill chicken breasts over medium-high for about 20 to 30 minutes, or until 165 degrees F. Spread the aioli over the top of the breasts, or just use it as a dip throughout dinner.
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- 1 or 2 fresh garlic cloves
- 2 tablespoons dried basil leaves
- 4 tablespoons gluten free ranch dressing
- 4 tablespoons mayonnaise
- 1½ teaspoons lemon juice
- 1 teaspoon Creole mustard
- 1 teaspoon yellow mustard
- pinch paprika
- salt, black pepper, and cayenne pepper to taste
- Grate garlic over a microplaneover a medium-sized bowl. Remove grated garlic from back of microplane with a small spoon, if necessary.
- Add remaining ingredients to bowl.
- Stir, and serve with fresh veggies or marinated grilled chicken.