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Sundried Tomato Aioli

Sundried Tomato Aioli

Makes about 2 cups

A slight departure from the condiment’s simple garlic flavor, this aioli is a welcome addition to steak sandwiches, burgers, and fries, especially when served alongside other Mediterranean ingredients.

  • 1 cup sundried tomatoes in oil, drained
  • 1 large egg, plus 1 large yolk
  • 1 tablespoon Dijon mustard
  • 2 fresh basil leaves
  • 1½ cups extra-virgin olive oil
  • Salt, to taste

In the bowl of a food processor, purée tomatoes, egg and yolk, mustard, and basil until smooth. While processing, slowly add oil until combined. If the mixture is too thick, add water 1 teaspoon at a time while processing, until desired consistency. Season with salt, to taste. Store in the refrigerator for up to 2 days. Whisk vigorously before using.

*Consuming raw or undercooked meats, poultry, shellfish, or eggs may increase your risk of foodborne illness.