Sun-Dried Tomato Aioli
- Contributed by Grace Parisi
- ACTIVE:
- TOTAL TIME:
-
SERVINGS:
MAKES ABOUT 2/3 CUP
Recipe: Sun-Dried Tomato Aioli
- BASIC-EASY
- FAST
- MAKE-AHEAD
- VEGETARIAN
Ingredients
- 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.
- From Six Instant Sauces
- Published August 1997
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