Sun-Dried Tomato Aioli
This rich sauce is dependent on best-quality dried tomatoes; I recommend the California Sun Dry brand.
- 1/2 cup mayonnaise
- Pinch of cayenne pepper
- 1 small garlic clove smashed
- 1/4 cup drained sun-dried tomatoes
In a food processor, pulse the sun-dried tomatoes with the garlic and cayenne until finely chopped, then puree until smooth. Add the mayonnaise and pulse just until blended.
The aioli can be refrigerated for up to 1 week. Let return to room temperature before serving.