Sun-Dried Tomato Aioli

Name: Sun-Dried Tomato Aioli
Yield: MAKES ABOUT 2/3 CUP
Ingredients: 1/4 cup drained sun-dried tomatoes; 1 small garlic clove, smashed; Pinch of cayenne pepper; 1/2 cup mayonnaise

6,012 Ratings

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

By Grace Parisi

August 1997

Gallery

Recipe Summary

Yield:

MAKES ABOUT 2/3 CUP

Ingredients

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

Directions

Step 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.

Advertisement

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.

F&W Cooks

Our 22 Best Crock Pot and Slow-Cooker Recipes

50 Affordable Wines You Can Always Trust

Sun-Dried Tomato Aioli

Gallery

Recipe Summary

Ingredients

Directions

Make Ahead

Serve With

Reviews

All Reviews for Sun-Dried Tomato Aioli

Your Profile

Sun-Dried Tomato Aioli

Gallery

Recipe Summary

Ingredients

Directions

Make Ahead

Serve With

Reviews

All Reviews for Sun-Dried Tomato Aioli