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.