Semi-dried tomato aioli
Semi-dried tomato aioli combines sun-dried tomatoes with a creamy, emulsified base of egg yolks and mustard. This versatile condiment enriches sandwiches, grilled meats, and more with its rich umami flavor and smooth texture.
Cook time 0 min
Prep time 10 min
Ingredients:
1 cup sun-dried tomatoes2 yolks
1 tbsp mustard
2 tbsp vinegar
1 cup vegetable oil
2 tbsp lemon juice
1 tbsp water
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.
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.
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.
Semi-dried tomato aioli FAQ:
Store semi-dried tomato aioli in an airtight container in the refrigerator. It can be kept for up to a week, but it's best enjoyed fresh.
Yes, you can replace the egg yolks with an equal amount of aquafaba (chickpea brine) for a vegan option. The aioli may not be as thick but will still provide a creamy texture.
The aioli is properly emulsified when it reaches a smooth, creamy texture without any separation. It should be thick enough to hold its shape when dolloped.
You can substitute vegetable oil with olive oil or avocado oil for a different flavor profile, but keep in mind that olive oil will impart a stronger taste.
Semi-dried tomato aioli pairs well with sandwiches, grilled meats, roasted vegetables, or as a dipping sauce for fries and veggies.
Cooking 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.
Nutrition Facts
10 ServingsCalories 50kcal
Protein 2.73g
Carbohydrates 9g
Fiber 1.91g
Sugar 6g
Fat 24g
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