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Sun-Dried Tomato Aïoli


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Sun-Dried Tomato Aïoli Recipe





2 tablespoons chopped oil-packed sun-dried tomatoes
2 tablespoons fresh lemon juice
1 large egg yolk
1 cup canola oil
1 teaspoon salt


• In the work bowl of a food processor, combine the sun-dried
tomatoes, lemon juice, and egg yolk. Pulse until combined.
With the processor running, slowly drizzle oil in a very thin
stream through the spout. Stir in the salt.

 
Note: Aïoli can be refrigerated in an airtight container for up to 5 days.
It may be used as a dip for crudités or as a spread for sandwiches.
 

 

(Pictured on Miniature Hot Browns)



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