Semi-dried tomato aioli
Discover the perfect blend of flavors with our Semi-Dried Tomato Aioli. Made with sun-dried tomatoes, yolks, mustard, vinegar, lemon juice, and a touch of water, this creamy aioli is perfect for dipping or spreading. Whip up this delightful, homemade condiment to elevate your meals today!
- 18 Mar 2024
- Cook time 0 min
- Prep time 10 min
- 10 Servings
- 7 Ingredients
Semi-dried tomato aioli is a flavorful and versatile condiment that can elevate a variety of dishes, from sandwiches to grilled meats. This recipe combines the rich taste of sun-dried tomatoes with the creamy texture of aioli, creating a unique and delicious spread or dip.
Ingredients:
Instructions:
- Ensure that the semi-dried tomatoes are soft. If they are hard, soak them in warm water for about 10-15 minutes to soften, then drain well.
- Place the semi-dried tomatoes into a food processor or blender. Process until the tomatoes are finely chopped and form a paste-like consistency. You might need to scrape down the sides occasionally to ensure an even texture.
- In a medium-sized mixing bowl, whisk together the egg yolks, mustard, and vinegar until the mixture is smooth and well combined. This forms the base of your aioli.
- Stir the finely chopped tomato paste into the egg yolk mixture. Mix until everything is evenly incorporated.
- While continuously whisking, very slowly start to drizzle in the vegetable oil. It's crucial to add the oil gradually to ensure the mixture emulsifies. This step might take some time, but patience is key to achieving a smooth and creamy aioli.
- If the mixture starts to look too thick, add a few drops of water to thin it out slightly, then continue adding the oil.
- Once all the oil has been incorporated and the aioli is smooth and creamy, whisk in the lemon juice and water. This will lighten the texture and add a bit of tanginess to balance the flavors.
- Taste the aioli and adjust the seasoning with salt and pepper as desired. Stir well to combine.
- Transfer the semi-dried tomato aioli to a serving dish or an airtight container. It can be used immediately or stored in the refrigerator for up to a week.
Tips:
- Ensure the sun-dried tomatoes are well drained before use to prevent a watery aioli.
- Use a high-quality vegetable oil, as the type of oil can significantly affect the flavor and texture.
- Gradually incorporate the oil while blending to achieve a smooth and stable emulsion.
- Adjust the lemon juice and vinegar to taste, balancing the acidity according to your preference.
By following these steps and tips, you'll be able to create a rich and creamy semi-dried tomato aioli that enhances your dishes with its robust flavor. Enjoy this delightful condiment with your favorite foods, and impress your family and friends with your culinary skills.
| Nutrition Facts | |
|---|---|
| Serving Size | 50 grams |
| Energy | |
| Calories 50kcal | 2% |
| Protein | |
| Protein 2.73g | 2% |
| Carbohydrates | |
| Carbohydrates 9g | 2% |
| Fiber 1.91g | 5% |
| Sugar 6g | 6% |
| Fat | |
| Fat 24g | 29% |
| Saturated 2.00g | 7% |
| Cholesterol 36mg | - |
| Vitamins | |
| Vitamin A 20ug | 2% |
| Choline 44mg | 8% |
| Vitamin B1 0.09mg | 7% |
| Vitamin B2 0.09mg | 7% |
| Vitamin B3 1.37mg | 9% |
| Vitamin B6 0.06mg | 4% |
| Vitamin B9 16ug | 4% |
| Vitamin B12 0.07ug | 3% |
| Vitamin C 6mg | 7% |
| Vitamin E 0.20mg | 1% |
| Vitamin K 6ug | 5% |
| Minerals | |
| Calcium, Ca 22mg | 2% |
| Copper, Cu 0.22mg | 0% |
| Iron, Fe 1.49mg | 14% |
| Magnesium, Mg 30mg | 7% |
| Phosphorus, P 70mg | 5% |
| Potassium, K 520mg | 15% |
| Selenium, Se 3.24ug | 6% |
| Sodium, Na 33mg | 2% |
| Zinc, Zn 0.39mg | 4% |
| Water | |
| Water 10g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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