September Recipes

Sundried Tomato Aioli

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A small dish of Sundried Tomato Aioli
Hands On:
10 minutes
Total Time:
10 minutes


  • 1 pasteurized large egg yolk, beaten
  • 2 tsp refrigerated garlic paste
  • 1 tsp fresh lemon juice
  • 1 cup Gustare Vita olive oil
  • 2 tbsp Gustare Vita sundried tomato paste
  • 2 tsp water, optional; for consistency
  • Hy-Vee salt
  • Hy-Vee ground black pepper
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Place egg yolk, garlic paste, and lemon juice in a bowl. Beat on medium speed with an electric mixer until well combined.
With motor running on medium-high speed, add 4 teaspoons olive oil, 1 teaspoon at a time. Continue beating on medium-high speed while slowly adding remaining oil in a very thin, steady stream. Aioli should be smooth, yet thick enough to hold a cut edge. Beat in sundried tomato paste.
If desired, stir in a small amount of water for a thinner consistency. Season to taste with salt and pepper.

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