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Epicurious

Sun-Dried-Tomato Mayo

Recipe information

  • Yield

    makes about 1 1/4 cups

Ingredients

1 cup mayonnaise
1/4 cup sun-dried tomatoes packed in oil, drained
1 clove garlic, smashed and peeled
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
Dash of hot sauce, preferably Tabasco

Preparation

  1. Process the mayonnaise, sun-dried tomatoes, garlic, lemon juice, salt, pepper, and hot sauce in a food processor until smooth.

Image may contain: Pat Neely, Human, Person, Food, Meal, Restaurant, Cafeteria, and Buffet
Reprinted with permission from The Neelys' Celebration Cookbook by Pat and Gina Nelly. Copyright © 2011 by Pat and Gina Nelly with Anna Volkwein. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved. Pat and Gina Neely are restaurateurs, best-selling authors, popular speakers, and hosts of the Food Network hit series Down Home with the Neelys. They recently opened their first New York City restaurant, Neely's Barbecue Parlor. They live with their daughters in Memphis, where they enjoy cooking at home with family and friends. Ann Volkwein is a best-selling food and lifestyle author based in New York City and Austin, Texas. Her previous books include: The Arthur Avenue Cookbook, Chinatown New York, Mixt Greens (with Andrew Swallow), and, with Guy Fieri: Diners, Drive-Ins, and Dives; More Diners, Drive-Ins, and Dives; and Guy Fieri Food.
TagsSauceCondimentSouthernAmericanSun-Dried TomatoTomatoVegetableGarlicRoot VegetableDairy FreeGluten FreeNut FreeVegetarianVeganKetoQuickEasy30 Minutes or Less5 Ingredients or FewerMake AheadNo-CookFood ProcessorCookbooks
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