Directions:
- In a food processor, pulse the sun-dried tomatoes with the garlic and cayenne until finely chopped, then puree until smooth. Add the mayonnaise and pulse just until blended.
- Make Ahead: The aioli can be refrigerated for up to 1 week. Let return to room temperature before serving.
- Serve With: Grilled beef, lamb or chicken or on grilled vegetable or crab-cake sandwiches.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 811.84 Kcal (3399 kJ) | ||
| Calories from fat | 777.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 86.42g | 133% | |
|---|---|---|---|
| Cholesterol | 46.2mg | 15% | |
| Sodium | 772.24mg | 32% | |
| Potassium | 469.44mg | 10% | |
| Total Carbs | 8.56g | 3% | |
| Sugars | 2.26g | 9% | |
| Dietary Fiber | 1.78g | 7% | |
| Protein | 2.69g | 5% | |
| Vitamin C | 29.2mg | 49% | |
| Iron | 0.9mg | 5% | |
| Calcium | 27.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 576.8 Kcal (2415 kJ) | ||
| Calories from fat | 552.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 61.4g | 133% | |
|---|---|---|---|
| Cholesterol | 32.82mg | 15% | |
| Sodium | 548.66mg | 32% | |
| Potassium | 333.53mg | 10% | |
| Total Carbs | 6.08g | 3% | |
| Sugars | 1.6g | 9% | |
| Dietary Fiber | 1.26g | 7% | |
| Protein | 1.91g | 5% | |
| Vitamin C | 20.7mg | 49% | |
| Iron | 0.6mg | 5% | |
| Calcium | 19.6mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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