- Oil-packed sun-dried tomatoes bring rich sweetness and concentrated flavor to this quick aioli.
- Garlic and cayenne balance the tomato’s intensity with spice and depth.
- Smooth and tangy, it’s a versatile condiment that livens up everything from fries to grilled vegetables.
This tangy, rich sauce is all you need to turn an everyday dipping platter into something special. Aioli is a garlicky mayonnaise used as a spread, dip, or sauce to dress up soup, stew, roasts, paella, pasta, or grain dishes. The origins of aioli are disputed — some people say it was created in Provence in the south of France, while others say the original is allioli from Spain, and still others claim ancient Romans and Egyptians used this sauce. Regardless, this endlessly adaptable Mediterranean condiment is one of our favorites.
Opt for oil-packed sun-dried tomatoes
While traditional aioli is made from scratch, this easy recipe calls for blending sun-dried tomatoes, garlic, and a bit of cayenne pepper with prepared mayonnaise. Its flavor depends upon using the best-quality sun-dried tomatoes you can source. We find using oil-packed sun-dried tomatoes works best in this recipe; the tomatoes are soft from the oil and break down into the aioli more easily than dry-packed tomatoes would. Blend the tomatoes, garlic, and cayenne, then add the mayonnaise and pulse a few times until everything is mixed evenly. Be sure to save the excess oil the tomatoes are packed in; you can drizzle it over roasted vegetables, meat, or fish or use it to make salad dressing.
What to serve with Sun-Dried Tomato Aioli
You can use this aioli in any number of ways. It’s an easy hit as a dip with french fries, potato chips, crackers, or raw, grilled, or roasted vegetables. It also stands in nicely as a sandwich spread or a sauce for crab cakes, grilled shrimp, fish, chicken, pork, or steak. It will keep, refrigerated, up to one week.
Notes from the Food & Wine Test Kitchen
- We recommend oil-packed sun-dried tomatoes for this recipe, but if dry-packed tomatoes are what you have on hand, rehydrate them in warm water and add a touch of oil to help with smooth blending.
- If you prefer a milder garlic note, you can lightly sauté the garlic in a bit of oil until fragrant; let it cool before proceeding.
- Stop pulsing when the tomato puree is just blended with the mayonnaise — over-mixing can warm it too much or cause it to separate.
