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Sun-Dried-Tomato Aioli

  • Prep:
  • Total Time:
  • Yield: Makes 2 1/4 cups

Source: Martha Stewart Living, June 2015


  • 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


  1. 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.

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