This riff on a classic aioli pairs very well with southwestern flavors. A smooth creamy emulsified sauce with plenty of flavor to share...
Place the egg yolks, garlic and vinegar in the vessel of a blender, pulse 6-7 times. The yolks will lighten in color.
Romove the middle of the blender lid and place on top of the pitcher.
Set blender to medium high setting and turn on.
Begin drizzling the oil, starting with a few drops at a time, into the running blender. as the sauce begins to thicken, gradually increase to a slow, steady stream.
With the blender still running, gradually add the sundried tomatoes, salt and oregano and then the remaining oil.
When properly done, the mixture should be slightly thinner than commercial mayonnaise.
*Your Aioli Separated, Now What? Add a single egg yolk (room temperature) to a bowl and and whisk the separated aioli into it. The additional yolk will reemulsify the sauce.
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