The perfect dip for roasted vegetables, grilled meats, or fries—and a flavorful spread for sandwiches and burgers—this sun-dried tomato aioli is ready in about five minutes and brings bright, garlicky depth to many dishes.
This post may contain affiliate links. If you purchase through those links, I may earn a small commission at no extra cost to you. Thank you for supporting the site. Please see the privacy policy for details.
Why you’ll love this recipe
- This sun-dried tomato aioli adds big flavor in a small amount—perfect for burgers, wraps, sandwiches, roasted or grilled vegetables, smoked cauliflower, or crispy potatoes. It’s rich, garlicky, tangy from lemon, and deeply savory from the sun-dried tomatoes.
- Quick and easy: this version uses store-bought mayonnaise instead of making a traditional emulsion with raw egg and oil, so it’s fast and beginner-friendly. Most ingredients are common pantry items.
- Great for using leftover jarred sun-dried tomatoes. If you have a bit left from another recipe, this aioli is a delicious way to use them up.
Key ingredients and variations
- Mayonnaise: This recipe uses mayonnaise for convenience. For a more traditional aioli, you can substitute a pasteurized egg yolk and about ½ cup light-flavored oil (avocado or a mild olive oil). Avoid strong-tasting olive oil or it may overpower the aioli.
- Garlic: Essential—aioli means “garlic and oil” in French. Use 1–2 cloves depending on size, or more to taste.
- Sun-dried tomatoes: Jarred tomatoes packed in oil work best here because they’re already flavorful and tender. Drain them before using, and chop so they blend smoothly. A little of the oil left on them is fine and adds flavor.
- Dijon mustard: Adds tang and helps bind the sauce—an important flavor component.
- Fresh lemon juice: Brightens and balances the richness—always use fresh juice for the best flavor.
- Salt and pepper: Season to taste.
How to make sun-dried tomato aioli
- You’ll get the smoothest result with an immersion (stick) blender and a wide-mouth jar. If you don’t have an immersion blender, a food processor works well too.
Combine the mayonnaise, garlic, Dijon mustard, chopped sun-dried tomatoes, lemon juice, salt, and pepper in a wide-mouth jar or container.
Use the immersion blender to blend until smooth or until you reach your desired texture. Move the blender up and down and around the jar to fully incorporate the tomatoes. Scrape the sides with a spatula if needed.
More condiments to try
- Champagne vinaigrette
- Dijon aioli
- Restaurant-style salsa
- Spicy jalapeño salsa
Tips
- Use good-quality ingredients—fresh garlic, fresh lemon juice, and a quality mayonnaise give the best flavor.
- Storage: keep the aioli refrigerated in a sealed container for up to 10 days.
- While blending, move the immersion blender around the jar to reach all the tomato pieces and scrape down the sides with a spatula if needed.
- To add heat, stir in a pinch of cayenne pepper or red pepper flakes.
Frequently asked questions
If the aioli is too thin, you may have added too much lemon juice. Stir in a little extra mayonnaise and Dijon mustard to thicken it. The aioli will also firm up slightly after chilling in the refrigerator.
Sun-Dried Tomato Aioli
Equipment
- wide-mouth jar
- immersion blender or food processor
- spatula
Ingredients
- ½ cup mayonnaise
- 1–2 cloves garlic crushed or minced
- ½ tablespoon Dijon mustard
- 3 tablespoons sun-dried tomatoes in oil, drained and chopped
- 2 tablespoons fresh lemon juice
- ¼ teaspoon salt more or less to taste
- ⅛ teaspoon black pepper more or less to taste
Instructions
-
Add the mayonnaise, garlic, Dijon mustard, chopped sun-dried tomatoes, lemon juice, salt, and pepper to a wide-mouth jar or container large enough for an immersion blender.
-
Place the immersion blender in the jar, blend while lifting and lowering slightly and circling to incorporate everything evenly. Use a spatula to scrape down the sides if needed, then blend until the aioli reaches your desired consistency. Lift the blender out and scrape any remaining aioli from the jar.
-
Use immediately or store refrigerated in a sealed container for up to 10 days. Enjoy!
Notes
- This recipe yields a little over ½ cup of aioli.
*Nutrition values are approximate and based on the ingredients listed; actual values will vary with portion sizes and brands used.
Nutrition
Calories: 102.1kcal
About Priscilla Lawrence
Hi, I’m Priscilla Lawrence. I run Sprinkled With Balance, where I share approachable, nutrient-rich recipes that are flavorful without being complicated. I’m a mom of two, a former certified nutritionist, recipe developer, and food photographer.