Sun-Dried Tomato Aioli

SERVINGS: MAKES ABOUT 2/3 CUP

•BASIC-EASY
•FAST
•MAKE-AHEAD
•VEGETARIAN

This rich sauce is dependent on best-quality dried tomatoes; I recommend the California Sun Dry brand.

slideshow Satisfying Vegetarian Recipes

1/4 cup drained sun-dried tomatoes
1 small garlic clove, smashed
Pinch of cayenne pepper
1/2 cup mayonnaise

In a food processor, pulse the sun-dried tomatoes with the garlic and cayenne until finely chopped, then puree until smooth. Add the mayonnaise and pulse just until blended.

Make Ahead The aioli can be refrigerated for up to 1 week. Let return to room temperature before serving. Serve With Grilled beef, lamb or chicken or on grilled vegetable or crab-cake sandwiches.

Sun-Dried Tomato Aioli

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