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Serves : MAKES ABOUT 2/3 CUP

How to Make It


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.

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