Rating: 5 stars
6012 Ratings
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  • 6,012 Ratings

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

August 1997

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Recipe Summary

Yield:
MAKES ABOUT 2/3 CUP
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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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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