Sun-dried tomatoes are all it takes to whip up an intense, sunny mayonnaise. This recipe is a simple riff on miraculously fast, fluffy, fuss-free, foolproof Minute Mayo. (Link: How to make the best homemade mayonnaise and aioli.)
1 recipe Minute Mayo
3/4 cup (175 mL) sun-dried tomatoes in oil, drained (oil reserved), finely chopped
In small bowl, combine Minute Mayo and tomatoes, using fork.
Use immediately. Or transfer to storage tub, cover and refrigerate.
Makes 1-1/3 cups (325 mL).
- For this recipe, make Minute Mayo without the optional mustard.
- To give this mayo an extra burst of tomato flavour, use the oil drained from the sun-dried tomatoes as part of the oil in the Minute Mayo recipe.
- You can store homemade mayonnaise in the fridge up to 4 days.
Sunshine Tomato Aioli
Use Minute Aioli (variation with garlic) instead of Minute Mayo.
Lazy Sunshine Tomato Mayo/Aioli
Minute Mayo is so miraculously quick and luscious, it would be a shame to substitute commercial mayonnaise. However, you could do so as a shortcut: Start with 1-1/4 cups (300 mL) mayonnaise. Full-fat mayo works best in this recipe because it is thicker, but lower-fat mayonnaise is an option for calorie-counters. Stir in sun-dried tomatoes. For aioli, add 2 cloves pressed or minced garlic. Add more lemon juice to taste, as commercial mayonnaise is blander than homemade Minute Mayo.
Credit: Susan Sampson
Tested in Imperial