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Sun-Dried Tomato Aioli

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

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