Sun-Dried Tomato Aioli
Makes 1-1/2 cups; serves 8 to 10

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Serve this colorful garlicky mayonnaise with assorted raw vegetables or tiny roasted new potatoes. The flavor is intense – in a good way – so only a dab is needed for each serving.

20 oil-packed sun-dried tomato halves (about 1 cup), drained (about 4 ounces)
3 garlic cloves
3/4 cup mayonnaise
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/4 cup extra-virgin olive oil

1. Combine the sun-dried tomatoes and garlic cloves in a food processor or blender. Pulse until finely chopped. Add the mayonnaise, lemon juice, salt, and cayenne. Process until well blended.

2. With the machine on, gradually add the olive oil in a thin stream until completely incorporated.

3. Transfer the aioli to a bowl and serve at once, or cover and refrigerate for up to 3 days.