Sun-Dried Tomato Aioli

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

Slideshow: Satisfying Vegetarian Recipes

  • Servings: MAKES ABOUT 2/3 CUP

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Ingredients

  • 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

  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.

Contributed By Published August 1997





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