Sun-dried tomato aioli
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -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 |
| x | Salt and fresh ground white pepper | |
Directions
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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