Sun-Dried Tomato Aioli

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

Recipe from Food & Wine

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


  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.
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