Solar-Dried Tomato Aioli Recipe

This tangy, wealthy sauce is all it’s good to flip an on a regular basis dipping platter into one thing particular. Aioli is a garlicky mayonnaise used as a ramification, dip, or sauce to decorate up soup, stew, roasts, paella, pasta, or grain dishes. The origins of aioli are disputed — some individuals say it was created in Provence within the south of France, whereas others say the unique is allioli from Spain, and nonetheless others declare historic Romans and Egyptians used this sauce. Regardless, this endlessly adaptable Mediterranean condiment is certainly one of our favorites.

Go for oil-packed sun-dried tomatoes

Whereas conventional aioli is made out of scratch, this simple recipe requires mixing sun-dried tomatoes, garlic, and a little bit of cayenne pepper with ready mayonnaise. Its taste relies upon upon utilizing the best-quality sun-dried tomatoes you may supply. We discover utilizing oil-packed sun-dried tomatoes works finest on this recipe; the tomatoes are comfortable from the oil and break down into the aioli extra simply than dry-packed tomatoes would. Mix the tomatoes, garlic, and cayenne, then add the mayonnaise and pulse a couple of occasions till the whole lot is blended evenly. Remember to save the surplus oil the tomatoes are packed in; you may drizzle it over roasted greens, meat, or fish or use it to make salad dressing.

What to serve with Solar-Dried Tomato Aioli

You should use this aioli in any variety of methods. It is a simple hit as a dip with french fries, potato chips, crackers, or uncooked, grilled, or roasted greens. It additionally stands in properly as a sandwich unfold or a sauce for crab muffins, grilled shrimp, fish, rooster, pork, or steak. It should hold, refrigerated, as much as one week.

Notes from the Meals & Wine Check Kitchen

• We advocate oil-packed sun-dried tomatoes for this recipe, but when dry-packed tomatoes are what you could have readily available, rehydrate them in heat water and add a contact of oil to assist with clean mixing.
• If you happen to favor a milder garlic observe, you may evenly sauté the garlic in a little bit of oil till aromatic; let it cool earlier than continuing.
• Cease pulsing when the tomato puree is simply blended with the mayonnaise — over-mixing can heat it an excessive amount of or trigger it to separate.