Sun-Dried Tomato Aioli

Sun-Dried Tomato Aioli

Garlicky mayonnaise gets a tangy, sweet lift from chopped sun-dried tomatoes.

Total 40 min Makes 16 oz Calories 110/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher

Allergens

Eggs

This rich, garlicky aioli blends oil-packed sun-dried tomatoes into a creamy mayonnaise base for a tangy, slightly sweet condiment. It pairs well with sandwiches, grilled vegetables, roasted potatoes, or seafood, and comes together in minutes with a food processor or whisk.

Ingredients

  • 1 cup mayonnaise
  • 1/3 cup sun-dried tomatoes in oil, drained and finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 1 teaspoon red wine vinegar
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1 tablespoon fresh basil, finely chopped (optional)

Method

  1. In a food processor, combine the sun-dried tomatoes and garlic. Pulse until finely minced, about 10 to 15 pulses.

  2. Add the mayonnaise, lemon juice, red wine vinegar, smoked paprika, salt, and black pepper to the processor. Process until smooth and evenly combined, about 30 seconds, scraping down the sides as needed.

  3. Stir in the fresh basil, if using, with a spatula or quick pulse.

  4. Transfer the aioli to a sealed container and refrigerate at least 30 minutes to let the flavors meld before serving.

Rate this recipe

★ 4.2 (1)

Sun-Dried Tomato Aioli

This rich, garlicky aioli blends oil-packed sun-dried tomatoes into a creamy mayonnaise base for a tangy, slightly sweet condiment. It pairs well with sandwiches, grilled vegetables, roasted potatoes, or seafood, and comes together in minutes with a food processor or whisk.

40 min 16 oz 110 cal

Ingredients

  • 1 cup mayonnaise
  • 1/3 cup sun-dried tomatoes in oil, drained and finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 1 teaspoon red wine vinegar
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1 tablespoon fresh basil, finely chopped (optional)

Method

  1. 1

    In a food processor, combine the sun-dried tomatoes and garlic. Pulse until finely minced, about 10 to 15 pulses.

  2. 2

    Add the mayonnaise, lemon juice, red wine vinegar, smoked paprika, salt, and black pepper to the processor. Process until smooth and evenly combined, about 30 seconds, scraping down the sides as needed.

  3. 3

    Stir in the fresh basil, if using, with a spatula or quick pulse.

  4. 4

    Transfer the aioli to a sealed container and refrigerate at least 30 minutes to let the flavors meld before serving.