Options

Format:
Include:
PRINT
See more
Sun-Dried Tomato Aioli

Sun-Dried Tomato Aioli

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

Food & Wine AUGUST 1997

  • 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

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.

advertisement

Go to full version of

Sun-Dried Tomato Aioli recipe

advertisement