This is a quick, no-cook aioli made from sun-dried tomatoes, garlic, mayo, lemon, and Dijon — ready in 15 minutes with a food processor. It works as a burger spread, dipping sauce, or sandwich condiment, and it scales up easily when you’re feeding a group. The flavor is bold and a little tangy, which means it holds its own against a well-seasoned beef patty without disappearing into the bun.
Why this recipe works
Two things make this aioli reliable. First, pulsing the sun-dried tomatoes and raw garlic together before adding the mayo gives you a coarse paste that distributes evenly — no one gets a chunk of garlic and no one gets a bite with none. Second, the Dijon acts as an emulsifier alongside the mayo, which keeps the texture stable even after the aioli sits in the fridge for a day or two. That stability matters when you’re making a big batch ahead of a cookout: you can mix it the night before, refrigerate it, and it will still be smooth and spreadable when you pull it out the next afternoon.
What can go wrong
- Bitter, sharp garlic flavor: Raw garlic intensifies as it sits. If you’re making this more than a few hours ahead, swap in roasted garlic — the recipe card mentions this, but it’s especially worth doing for large batches that will rest overnight.
- Watery, thin texture: Sun-dried tomatoes packed in oil vary a lot by brand. If yours are very wet, pat them dry with a paper towel before processing. Excess oil from the jar thins the mayo base and makes the aioli runny.
- Over-processed into a flat, uniform paste: Stop blending once it’s smooth. Running the food processor too long breaks down the mayo’s emulsion and can make the texture slightly greasy.
- Scaling up causes uneven seasoning: When doubling or tripling for a crowd, taste and re-season after each batch rather than just multiplying the salt. Sun-dried tomatoes differ in saltiness by brand, so the math doesn’t always hold.
- Aioli browns on the surface in the fridge: Press a piece of plastic wrap directly against the surface before sealing the container. This prevents oxidation and keeps the color looking fresh when you set it out.
Smart swaps
- Sun-dried tomatoes: This recipe calls for oil-packed. Dry-packed sun-dried tomatoes won’t blend smoothly — skip the substitution unless you rehydrate them in warm water for 20 minutes first, then drain and pat dry.
- Mayonnaise: The recipe card already covers the Greek yogurt swap for a lighter version. If you’re serving a crowd with egg allergies, a good vegan mayo (aquafaba-based) works fine here — the texture holds up well in the food processor.
- Dijon mustard: Whole-grain mustard is a workable swap and adds a little texture. Yellow mustard is too mild and too sweet; skip it.
- Lemon juice: Bottled lemon juice is noticeably flatter than fresh. With a recipe this simple, fresh makes a real difference — use it.
Leftovers and meal prep
Store the aioli in an airtight container in the refrigerator for up to 5 days. The flavor actually improves after the first 30 minutes as the garlic and tomato mellow into the mayo, so making it the day before a cookout is a genuine advantage, not just a convenience. Do not freeze it — mayo-based sauces break when frozen and thawed, leaving a greasy, separated mess. For large cookouts, portion the aioli into smaller serving bowls and keep the rest refrigerated; leaving a full batch out at room temperature for more than 2 hours is not safe, especially in warm weather. Replenish from the fridge as needed rather than setting out the whole batch at once.
Italian Sun-Dried Tomato Aioli
Ingredients
- 1 cup sun-dried tomatoes packed in oil and roughly chopped
- 3 cloves garlic peeled
- 1 cup mayonnaise preferably homemade or high-quality store-bought
- 1 tablespoon lemon juice freshly squeezed
- 1 teaspoon lemon zest finely grated
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper freshly cracked, or to taste
Instructions
- In a food processor, combine the sun-dried tomatoes and garlic. Pulse until finely chopped and the mixture forms a coarse paste.
- Add mayonnaise, lemon juice, lemon zest, and Dijon mustard to the food processor. Blend until smooth and creamy.
- Season with salt and freshly cracked black pepper to taste. Pulse a few more times to combine.
- Transfer the aioli to a serving bowl. Cover and refrigerate for at least 30 minutes to allow flavors to meld together, although it can be served immediately if time is short.
Notes
Nutrition
Your questions, answered
Can I make this without a food processor?
Yes, but it takes more effort. Mince the garlic and sun-dried tomatoes as finely as you can by hand, then whisk everything together in a bowl. The texture will be chunkier, which some people actually prefer as a burger spread.
How far in advance can I make this for a party?
Up to 24 hours ahead is the sweet spot. The flavors meld and the garlic softens slightly, which makes the aioli taste more balanced than a batch made right before serving.
How much aioli does one batch make, and is it enough for a cookout?
One batch makes about 8 servings, roughly 2 tablespoons per person. For a cookout with 16 people, double the recipe — it takes the same 15 minutes and one food processor bowl.
My aioli tastes too sharp from the garlic. Can I fix it after the fact?
Stir in a small amount of extra mayo and a little more lemon juice, then refrigerate for at least an hour. The acidity and fat together help tame raw garlic heat without masking the other flavors.
Is it safe to leave this out on a buffet table?
Keep it out for no more than 2 hours at room temperature, and less if it’s a hot day outdoors. Mayo-based sauces are perishable — set out small portions and swap in fresh from the fridge rather than leaving the whole bowl sitting out.
Can I use the oil from the sun-dried tomato jar in the recipe?
It’s not recommended here. Adding extra oil throws off the mayo-to-tomato ratio and makes the aioli greasy and loose. Drain the tomatoes before processing and reserve the oil for another use, like drizzling on pasta or bread.