ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Sun-Dried Tomato Aioli

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


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

How to Make It

  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.

  2. Make Ahead: The aioli can be refrigerated for up to 1 week. Let return to room temperature before serving.

  3. Serve With: Grilled beef, lamb or chicken or on grilled vegetable or crab-cake sandwiches.