This is a four-ingredient aioli — mayonnaise, oil-packed sun-dried tomatoes, toasted walnuts, and garlic — that takes 15 minutes and punches well above its weight on a burger. It works because the tomatoes bring concentrated tang and the walnuts add body, so the sauce clings to the bun instead of sliding off. Make a big batch before your cookout and you’re done with condiments.
Smart swaps
- Oil-packed sun-dried tomatoes: These are the right call here. Dry-packed sun-dried tomatoes work too, but soak them in warm water for 10 minutes first and pat them dry — otherwise the aioli turns grainy.
- Mayonnaise: Full-fat gives you the smoothest result. If you swap half for Greek yogurt, the aioli will be thinner and tangier, which is fine, but it won’t hold up as long at room temperature — keep it on ice at a cookout.
- Walnuts: Toasted pecans are a reasonable stand-in if that’s what you have. Avoid raw nuts of any kind — the flavor is flat and the texture is off.
What makes this version work
Two things matter here. First, toast the walnuts until they smell nutty and turn a shade darker — about 4 to 5 minutes in a dry skillet over medium heat. Pull them before they look done; carryover heat finishes the job. Under-toasted walnuts taste like cardboard in the finished sauce. Second, drain the sun-dried tomatoes well before blending. Excess oil from the jar makes the aioli loose and greasy rather than thick and spreadable. Press them briefly in a paper towel if they seem very wet. Skip adding extra olive oil to the blender — the mayo already provides enough fat for a smooth emulsion, and extra oil just thins it out.
If something goes sideways
- Aioli is too thick to spread: Stir in cold water, one teaspoon at a time, until it loosens. Don’t add more oil — it can break the emulsion.
- Aioli tastes bitter: The walnuts were over-toasted. There’s no fixing this batch; start the walnuts over. Next time, pull them off heat the moment you smell them.
- Sauce is watery after sitting in the fridge: The tomatoes weren’t drained enough. Stir it back together — it won’t hurt the flavor — and drain more thoroughly next time.
- Garlic flavor is too sharp: Raw garlic intensifies as the aioli sits. If you’re making this more than an hour ahead, use one clove instead of two, or let the minced garlic sit in a teaspoon of lemon juice for five minutes before blending to mellow it.
- Aioli looks curdled or separated after blending: The blender ran too long and broke the mayo’s emulsion. Transfer to a bowl and whisk in a fresh tablespoon of mayonnaise to bring it back together.
Storage and reheating
Store the aioli in an airtight container in the refrigerator for up to five days. Press a piece of plastic wrap directly onto the surface before sealing to slow oxidation — the tomatoes can cause the top layer to darken. Do not freeze this aioli; the mayo base breaks on thawing and the texture turns grainy and separated. There’s no reheating involved — serve it cold or at room temperature. If it’s been sitting out at a cookout for more than two hours, discard what’s left in the serving bowl rather than returning it to the fridge.
Sun-Dried Tomato and Walnut Aioli
Ingredients
Aioli Ingredients
- ½ cup walnuts toasted for deeper flavor
- 1 cup sun-dried tomatoes oil-packed, drained
- 2 cloves garlic peeled
- ½ cup mayonnaise high-quality, full-fat recommended
- 2 tablespoons extra-virgin olive oil for blending
- 1 tablespoon fresh lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper freshly ground
Instructions
- Toast the walnuts. Preheat a small pan over medium heat (about 175°C / 350°F). Add the walnuts and stir gently for about 5 minutes, or until they become fragrant and lightly browned. Be careful not to burn them. Let them cool.
- Combine ingredients. In a blender or food processor, add the toasted walnuts, drained sun-dried tomatoes, garlic cloves, mayonnaise, olive oil, lemon juice, salt, and black pepper.
- Blend until smooth. Pulse the mixture a few times to break down the tomatoes and walnuts, then blend on medium speed. Taste and adjust seasoning with extra salt, pepper, or lemon juice if desired. The aioli should be thick yet smooth.
Notes
Chef’s Tips:
- For a lighter version, replace half the mayonnaise with Greek yogurt.
- If you want a coarser texture, pulse briefly rather than blending thoroughly.
- To intensify the garlic flavor, add one extra clove or a pinch of garlic powder.
Nutrition
Common questions
Can I make this aioli the night before a cookout?
Yes, and it actually tastes better the next day. The garlic mellows and the flavors come together overnight in the fridge. Just give it a good stir before serving and keep it chilled until you’re ready to set it out.
How much does this recipe make, and is it easy to scale up?
The base recipe serves 6, which is roughly enough for 6 generously sauced burgers. It scales up cleanly — just double or triple every ingredient and blend in batches if your blender is small. One full batch fits easily in a standard pint jar for transport.
What burgers does this aioli actually work on?
It’s best on beef or lamb burgers where the richness of the meat can stand up to the bold tomato-walnut flavor. It also works well on grilled chicken burgers and veggie patties. It can get lost on a very mild fish burger — pair it with something that has some char or seasoning to it.
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