• 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)