Sun-Dried Tomato Aioli

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

Yield:

MAKES ABOUT 2/3 CUP

Recipe from

Food & Wine

Ingredients

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

Preparation

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.

Note:

Grace Parisi,

August 1997
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