Wednesday, October 5, 2011

Sun-dried Tomato Aioli

I made this dipping sauce last week for some grilled shrimp, and it was awesome!  It was easy to throw together, and I already had all the ingredients.  I made it the day before I needed and let it sit overnight so that the flavors could blend together.  It was delicious!

The original recipe calls for 4 crushed garlic cloves, but I only used 2, and I always use the minced garlic that I can store in the refrigerator.  I also used reduced-fat mayo and the sun-dried tomatoes packed in oil--YUM.  I love sun-dried tomatoes, so I let some of the oil into the aioli besides just the tomatoes.

Like I said, we used it for shrimp, but you can use it for anything you like.  Enjoy!

Sun-dried Tomato Aioli

1 cup good-quality mayonnaise
1/4 cup lemon juice
2 crushed garlic cloves
1/4 cup sun-dried tomatoes
1 Tbsp Dijon mustard

In a blender or food processor, process all the ingredients until smooth.  Chill until ready to serve.

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