- 1/4 cup drained sun-dried tomatoes
- 1 small garlic clove, smashed
- Pinch of cayenne pepper
- 1/2 cup mayonnaise
How to make this recipe
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.
The aioli can be refrigerated for up to 1 week. Let return to room temperature before serving.
Grilled beef, lamb or chicken or on grilled vegetable or crab-cake sandwiches.