Sun-dried tomato aioli

Yield: 1 servings

Measure Ingredient
\N \N -Waldine Van Geffen VGHC42A
¼ cup Oil-pk Tomatoes; drained
1 large Egg
1 tablespoon Garlic; minced
1½ teaspoon Dijon mustard
1½ teaspoon Fresh lemon juice
¾ cup Ex-virgin olive oil
\N x Salt and fresh ground white pepper

Finely chop sun-dried tomatoes in processor. Add egg, garlic, mustard and lemon juice and blend well. With machine running, gradually add oil through feed tube in slow steady stream. Blend until smooth and thick. Season with salt and pepper (Can be prepared 2 days ahead.

Refrigerate) Source: Courtyard Cafe and Bar, NYC (wrv)

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