Sun Dried Tomato Aioli Recipe

angled shot of three jars of sun dried tomato aioli

Course: Condiment

Cuisine: American

Keyword: sun dried tomato aioli

Prep Time: 10

Total Time: 10

Servings: cup

Calories: 1509kcal

Author: Jessica Formicola

This sun dried tomato aioli is creamy, tangy and packed with bold Mediterranean flavor. Perfect for sandwiches, burgers, seafood and dipping.

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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

Storage: Store it in an airtight container in the refrigerator for up to a week. It will likely last longer, but every time you take it out to use it or place a knife or something to spread in, it runs the risk of contamination. Do not leave out at room temperature for more than 2 hours.

Freezing: Unfortunately, I do not recommend freezing this aioli. Freezing will cause the emulsification to break down and the sauce to separate.

Nutrition