Semi-dried Tomato Aioli
A fantastic addition to antipasto
- 125g Oliana semi-dried tomatoes, drained
- 2 egg yolks
- 1 tbs dijon mustard
- 2 tbs white balsamic vinegar
- 250ml grapeseed oil
- 2 tbs fresh lemon juice
- 1-2 tbs warm water
Process the tomatoes in a food processor until a coarse paste forms. Add the egg yolks, mustard and vinegar and process until well combined.
With the motor running, gradually add the oil in a thin steady stream until combined. Add the lemon juice and process until well combined.
Gradually add water until it reaches dipping consistency. Season with salt and pepper.