Tomato Aioli
Tomato aioli is a versatile condiment that can add a burst of flavor to sandwiches and burgers, as a dip or topping for meats, fish, crab cakes, French fries, grilled or roasted vegetables. etc.
Roasted Tomato Aioli
Recipe courtesy of Tyler Florence
Serve with grilled beef, lamb or chicken or on grilled vegetable or crab-cake sandwiches.
2 egg yolks
2 teaspoons salt
2 teaspoons dry mustard
Dash cayenne
1/2 lemon, juiced
4 roasted garlic cloves
Pinch saffron dissolved in 2 tablespoons hot water
3 Roma tomatoes, split and oven dried
1 cup canola oil
Begin with all ingredients at room temperature, they will emulsify more readily. In a food processor or blender, process the yolks, salt, mustard, cayenne, lemon juice, garlic and saffron water. Add the tomatoes and process again. With the motor running, add a few drops of the oil, the mixture will begin to thicken. Then, begin adding the remaining oil in a thin, steady stream. Scrape down the sides of the processor/blender. Check and adjust seasonings.
Herbed Sundried Tomato Aioli
from http://www.phillipsfoods.com/
1 c. mayonnaise
1/4 c. sundried tomatoes
2 fresh basil leaves
2 Tbsp. fresh oregano leaves
3 Tbsp. roasted garlic
2 Tbsp. olive oil
1/4 c. fresh lemon juice
1 Tbsp. freshly grated lemon zest
2 Tbsp. freshly chopped parsley
salt & pepper to taste
Combine all ingredients in a food processor and process till smooth. Reserve chilled until ready to serve.
