Sun Dried Tomato Aioli

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This simple sun dried tomato aioli is a 5-minute, 5-ingredient condiment that will seriously elevate your fries, sandwiches and so much more!

A spoonful of sun dried tomato aioli being scooped out of a bowl.

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Sun Dried Tomato Aioli

This rich, tangy, and creamy sun dried tomato aioli makes for the perfect sauce to spread on sandwiches, burgers, or serve with seafood, steak, and vegetables.

And oh, it makes for a great french fry dip!

Our favorite way to enjoy this sun dried tomato sandwich spread is on The Best Grilled Chicken Sandwich. The marriage of juicy marinated chicken, sun dried tomato aioli, sweet grilled onions, and a chewy ciabatta bun is just perfection!

Overhead view of a bowl of sun dried tomato aioli garnished with fresh basil leaves.

What is Aioli?

Aioli is a Mediterranean sauce that is traditionally made by blending garlic, olive oil, egg yolks, lemon juice, and salt, or sometimes just mashed garlic and oil. It has a creamy texture and a tangy flavor, and is often served as a condiment for seafood, grilled vegetables, or as a spread on sandwiches or burgers.

While many traditional recipes for aioli include raw egg yolks, some modern variations may use mayonnaise as a base, like I have done in this recipe. Mayonnaise is essentially an emulsion of oil, egg yolks, vinegar or lemon juice, and seasonings, which is similar to the base of aioli.

Since mayonnaise already contains egg yolks, it acts as a natural emulsifier to bind the oil and other ingredients together and create a thick and creamy sauce.

Using mayonnaise as a base for aioli can be a quick and convenient way to make the sauce, especially if you don’t want to worry about the risk of foodborne illness from raw egg yolks. It also allows for more consistent results, since the emulsion is already stabilized in the mayonnaise.

This simplified version of aioli comes together in just 5 minutes with a quick blitz in the food processor, or with an immersion blender. I personally use and love this Braun immersion blender/mini food processor combo.

Ingredient Notes for Sun Dried Tomato Aioli

ingredient pictured and labelled for sun dried tomato aioli


This is a key ingredient in aioli that provides a pungent and savory flavor to the sauce. You can use either fresh garlic or roasted garlic for a milder flavor.

Lemon juice

Lemon juice adds acidity and brightness to the aioli and helps to balance out the rich flavors of the garlic and olive oil.

Sun dried Tomatoes

These add a sweet and tangy flavor to the aioli and a beautiful reddish color. I like to use oil-packed sun dried tomatoes in this recipe.


Basil pairs very well with the creaminess of the mayonnaise, the brightness of the lemon juice, and the sweetness of the sun dried tomatoes.


The key ingredient to making this aioli! While purist may argue that this is not the traditional way to go about making aioli, aioli is a finicky condiment to make and I love this easy shortcut. If you have been intimidated by aioli recipes till now, mayonnaise should be your friend in making it work!

How to make Sun dried Tomato Aioli

  1. Place all your ingredients in a food processor.
sun dried tomato aioli ingredients inside the food processor

2. Process until blended and smooth.

processed sun dried tomato aioli in a food processor

Serving Recommendations

Sun-Dried Tomato Aioli is a versatile condiment that can be used in a variety of ways. Here are some serving suggestions:

  • Use as a dip for vegetables, such as carrots, cucumbers, or bell peppers
  • Serve as a topping for grilled chicken or fish. Swap out the chimichurri for sun dried tomato aioli in this grilled chicken thighs recipe!
  • Mix into pasta salad or potato salad for extra flavor
  • Use as a dip for french fries or potato wedges.
sun dried tomato aioli served in a bowl

How to Store Sun Dried Tomato Aioli

Sun-Dried Tomato Aioli should be stored in an airtight container in the refrigerator for up to one week. If the aioli separates or becomes too thick, simply stir in a little oil or a teaspoon of water to thin it out.

Can I use dried tomatoes instead of sun dried tomatoes?

No, dried tomatoes won’t work in this recipe. Sun-dried tomatoes are packed in oil, which adds flavor and moisture to the aioli.

Can I make this recipe vegan?

Yes, you can use vegan mayonnaise in place of regular mayonnaise to make this recipe vegan.

Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time and store it in the refrigerator for up to one week. Just be sure to stir well before serving.

Can I freeze Sun-Dried Tomato Aioli?

No, it’s not recommended to freeze aioli as the mayonnaise can separate and become watery when thawed.

A small bowl of sun dried tomato aioli garnished with basil with a spoonful being scooped out.

Sun Dried Tomato Aioli

This simple sun dried tomato aioli is a 5-minute, 5-ingredient condiment that will seriously elevate your fries, sandwiches and so much more!
4.50 from 2 votes
Print Pin Rate Save
Course: condiment
Cuisine: American
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 6 servings
Calories: 140kcal
Author: Ann Otis


  • ¼ cup sun dried tomatoes
  • 1 small garlic clove peeled
  • 1 teaspoon lemon juice
  • ½ cup mayonnaise
  • 3-4 large basil leaves


  • Place all the ingredients in a small food processor, or use an immersion blender, and process until blended and smooth.



Calories: 140kcal | Carbohydrates: 3g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 8mg | Sodium: 124mg | Potassium: 164mg | Fiber: 1g | Sugar: 2g | Vitamin A: 52IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 0.5mg
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  1. 4 stars
    I gave this four stars because it sounds really delicious and something that I would really enjoy on a juicy fat hamburger. The only reason I didn’t give you this last star was because this is not an aioli. Apparently you think an aioli is a flavored mayonnaise. Aioli is an oil emulsification made with garlic rather than mustard and egg like mayonnaise. Mayonnaise is French and aioli is Spanish.

    1. Yes, you are right! I went into quite a bit of detail about what a traditional aioli consists of in the above post, as I always try to do when making significant modifications to a traditional recipe. Many modern interpretations of aioli use mayonnaise as a stable base, since emulsifications can be tricky (I’ve struggled with them many times) and the focus of my site is simple foolproof recipes. I do hope you try it, even if you don’t call it “aioli” 🙂

4.50 from 2 votes (1 rating without comment)

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