Ingredients
1 cup sun-dried tomatoes packed in oil, drained
1 large egg, plus 1 large yolk
1 tablespoon Dijon mustard
2 fresh basil leaves
1 1/2 cups extra-virgin olive oil
Coarse salt
Preparation
Puree tomatoes, egg and yolk, mustard, and basil in a food processor until smooth. With machine running, slowly add oil until combined. (If sauce is too thick, add water, 1 teaspoon at a time.) Season with salt. Aioli can be stored in refrigerator up to 2 days; whisk before using.
