Sun-Dried Tomato Mayonnaise

Name: Sun-Dried Tomato Mayonnaise (Homemade)
Prep time: 5 min
Total time: 5 min
Yield: 1 servings
Cuisine: American
Ingredients: 1 (8 oz) jar sun-dried tomatoes in oil; 1 tbsp lemon juice; 1 clove garlic; 1 tsp honey; 1 tsp Dijon mustard; 1 egg yolk; salt, to taste; black pepper, to taste

Sun-dried tomato mayonnaise is a rich, creamy homemade spread made by blending sun-dried tomatoes, egg yolk, and classic mayo seasonings with an immersion blender. It's ready in minutes and works equally well as a sandwich spread or vegetable dip.

🌍American 🏷️Sun-dried tomato 🏷️Mayonnaise 🏷️Aioli 🏷️Sandwich spread Dip

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🏷️Condiment

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TikTok

Total

5 min

Servings

1

Difficulty

Easy

Est. Cost

$17–$28

Recipe Source

View original recipe

From TikTok

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Ingredients

1 (8 oz) jar sun-dried tomatoes in oil
1 tbsp lemon juice
1 clove garlic
1 tsp honey
1 tsp Dijon mustard
1 egg yolk
salt, to taste
black pepper, to taste

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Instructions

1
In a tall container suitable for an immersion blender, combine the entire jar of sun-dried tomatoes (including the oil), lemon juice, garlic clove, honey, and mustard.
2
Use an immersion blender to blend the mixture until it's mostly smooth.
3
Add the egg yolk to the container.
4
Continue blending with the immersion blender until the mixture emulsifies and becomes thick and creamy like mayonnaise.
5
Season with salt and pepper to your liking and stir to combine.
6
Use immediately as a spread for sandwiches or store in an airtight container in the refrigerator.

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Tips & Notes

Pro tips

Add the sun-dried tomato oil slowly into the emulsion to prevent the mayo from breaking; treat it like you would when making traditional aioli.
Room temperature ingredients are critical—cold egg yolk and cold oil won't emulsify properly; remove from the fridge 15 minutes before blending.
Taste and adjust salt and lemon juice at the end; the sun-dried tomatoes add salt and acidity, so you may need less than expected.
For a thinner consistency, whisk in 1–2 tablespoons of water or the tomato soaking liquid; for thicker, use less oil from the jar.

Substitutions

Sun-dried tomatoes in oil → roasted red peppers in oil (sweeter, milder flavor)
Dijon mustard → whole grain mustard (coarser texture, earthier taste)
Lemon juice → red wine vinegar (more acidic, deeper color)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 5 days; do not leave at room temperature for more than 2 hours due to raw egg yolk.

Equipment

immersion blender · food processor or stand blender (optional alternative)

Common Questions

Can I make this without an immersion blender?

Yes. Use a food processor or regular blender to puree the sun-dried tomatoes and garlic first, then whisk them into store-bought mayonnaise or hand-emulsify with the egg yolk using a whisk and bowl.

Why won't my mayonnaise emulsify?

Ensure your egg yolk and all ingredients are at room temperature, add the oil very slowly at first (especially the first tablespoon), and whisk or blend continuously to prevent breaking.

How long does sun-dried tomato mayonnaise keep?

Store in an airtight container in the refrigerator for up to 5 days. Because it contains raw egg yolk, do not leave it at room temperature for more than 2 hours.

Can I use oil-packed sun-dried tomatoes?

Yes—use the oil from the jar as part of your emulsion. Drain dry-packed sun-dried tomatoes and rehydrate them in warm water for 10 minutes before blending.

Is this safe to eat with raw egg yolk?

Use pasteurized eggs or pasteurized egg yolks to reduce food safety risk, especially for pregnant women, young children, or immunocompromised individuals.