For some. Lol seems to be a big base too.Use mayonnaise, that's all it is after all.What do you use? I have even thought about sour cream.
For the second part: The reason I'm askin is because Sunday or Monday I'm making boudain meatballs air fried with a parmesean cheese crust. I plan on making a sweet dark cherry aioli to counter the heat and nuttiness from the meat but im stuck on the base. What do you think?
I only thought about sour cream to still keep the creaminess and avoid the strong taste of mayo
You can do the olive oil base and add in 4 or 5 tablespoons of buttermilk.
I'd stick with the Aioli sauce I know how to make at first.
OP is looking for something other than mayo