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Recipe Summary
prep: 5 mins
total: 5 mins
Yield: Makes 2 1/4 cups
Ingredients
Ingredient Checklist
1 cup sun-dried tomatoes packed in oil, drained
1 large egg, plus 1 large yolk
1 tablespoon Dijon mustard
2 fresh basil leaves
1 1/2 cups extra-virgin olive oil
Coarse salt
Gallery
Recipe Summary
prep: 5 mins
total: 5 mins
Yield: Makes 2 1/4 cups
Gallery
Recipe Summary
prep: 5 mins
total: 5 mins
Yield: Makes 2 1/4 cups
Recipe Summary
prep: 5 mins
total: 5 mins
Yield: Makes 2 1/4 cups
prep: 5 mins
total: 5 mins
prep:
5 mins
total:
Yield: Makes 2 1/4 cups
Makes 2 1/4 cups
Ingredients
Ingredients
- 1 cup sun-dried tomatoes packed in oil, drained
- 1 large egg, plus 1 large yolk
- 1 tablespoon Dijon mustard
- 2 fresh basil leaves
- 1 1/2 cups extra-virgin olive oil
- Coarse salt
Directions
Puree tomatoes, egg and yolk, mustard, and basil in a food processor until smooth. With machine running, slowly add oil until combined. (If sauce is too thick, add water, 1 teaspoon at a time.) Season with salt. Aioli can be stored in refrigerator up to 2 days; whisk before using.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Sun-Dried-Tomato Aioli
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Sun-Dried-Tomato Aioli
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
