This sun dried tomato aioli is a rich, creamy sauce bursting with bold Mediterranean flavor and subtle sweetness from oil-packed tomatoes. Whether you’re spreading it on sandwiches or serving it as a dipping sauce, this sauce instantly elevates any dish.
What is Homemade Aioli?
An authentic aioli recipe is an emulsification of only olive oil, salt, garlic and perhaps a spritz of lemon juice or Dijon mustard and water to balance the texture. It is intense and very tasty. A little goes a long way.
So why are so many “aiolis” a mayo base? They are the cheater version and while not exactly the same, still delicious and flavorful in their own right. And in fact, some very notable outlets are now even defining it (Oxford) as “mayonnaise seasoned with garlic.”
Aioli sauce is considered to be Mediterranean, but versions are commonly seen in French cuisine. It has also become more widely popular in the United States. Most are labeled “garlic aioli recipe” but in fact, nearly all contain garlic cloves.
Recipe Essentials
You only need five simple ingredients to make this sun dried tomato aioli. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Egg yolks – Separate the whole egg into yolks and whites. You can use the whites to make meringue or even scrambled egg whites. The yolks are the only part we need for this aioli recipe.
- Lemon – We will be using fresh lemon juice and lemon zest for this recipe. I always prefer to use fresh rather than the bottled variety. I promise it makes a difference in flavor!
- Extra-virgin olive oil
- Coarse kosher salt
- Sun dried tomatoes
How to Make Sun Dried Tomato Aioli (Step-by-Step)
Making this flavorful condiment couldn’t be easier! Just follow these simple steps.
- Blend egg yolks and lemon juice. In a small food processor or cup using an immersion blend, whisk together the egg yolks and lemon juice. Pulse, scraping down the sides, until it becomes a pale yellow paste.
- Slowly add olive oil. While whisking or while the immersion blender is on, very slowly pour the olive oil into the yolk mixture. It should start to thicken and combine, but if it it does separate, stop adding the oil and continue to whisk until it combines again, then resume the oil.
- Add salt. When fully combined, add the salt, giving a few more quick pulses.
- Fold in the sun dried tomatoes. By hand, fold in the drained and minced sun dried tomatoes. Do drain them so you don’t have excess oil, but don’t pat them dry. This infused oil will only help to season the aioli.
Chef Bonus
If you have the time (or desire), replace 2-3 tablespoons of the olive oil with the infused olive oil from the jar of sun dried tomatoes.
What is Emulsification?
Emulsification basically means we are combining two ingredients that generally can not be blended together. This is done by high agitation and a slow addition of oil so the droplets are suspended in the egg mixture. An immersion blender (stick blender) or small food processor work best for this task.
In terms of this sun dried tomato aioli, there are a few technique tips that will set you up for success.
- Use room temperature egg yolks.
- Add olive oil in a thin stream, slowly.
- Use an immersion blender for added stability.
How to Use It
The ways to use this sun dried tomato aioli are endless! My personal favorite is it to use it as a sandwich spread on something like steak sandwiches or burgers. You can also use it as a dipping sauce for french fries, crab cakes or onion rings.
Aioli is also a great flavor enhancer for other recipes. You can use the flavorful sauce for any recipe that calls for mayo like potato salad or even egg salad, to infuse more flavor.
More Homemade Aioli Recipes
Aiolis are one of my favorite sauces– basically a fancy mayo, they’re great for dipping or slathering.
Sun Dried Tomato Aioli Recipe
Ingredients
- 2 large egg yolks
- 2 teaspoons fresh lemon juice
- 1/2 cup extra-virgin olive oil
- 1/8 teaspoon coarse Kosher salt
- 1/4 cup sun dried tomatoes in oil , drained and minced
Instructions
- In a small food processor or cup using an immersion blend, whisk together the 2 large egg yolks 2 teaspoons fresh lemon juice. Pulse, scraping down the sides, until it becomes a pale yellow paste.
- While whisking or while the immersion blender is on, very slowly pour the 1/2 cup extra-virgin olive oil into the yolk mixture. It should start to thicken and combine, but if it it does separate, stop adding the oil and continue to whisk until it combines again, then resume the oil.
- When fully combine, add the 1/8 teaspoon coarse Kosher salt, either giving a few more quick pulses or folding by hand.
- By hand, fold in the drained and minced and drained 1/4 cup sun dried tomatoes in oil.
- If you’ve tried this recipe, come back and let us know how it was in the comments or ratings.
Notes
Nutrition
