A rich, spreadable mayo that uses the oil from a jar of sun-dried tomatoes to build its own emulsion — so you're not just flavoring mayo, you're making it from scratch with tomato-infused oil. The concentrated, slightly sweet tomato flavor is intense in a way that fresh tomatoes can't achieve. Add the egg yolk last and blend until thick; it pulls the whole thing together.
Ingredients
- 1 (10-ounce) jar sun-dried tomatoes in oil
- 2 tablespoons lemon juice
- 1 clove garlic
- 1 tablespoon Honey
- 1 teaspoon Dijon Mustard
- 1 egg yolk
- Salt and Black pepper to taste
Substitutes
- Can oregano flakes if fresh not available
Instructions
- Put everything (except the yolk) in a jar and puree with a stick blender
- Add the yolk and puree until emulsified
Note: use on sandwiches, burritos, breads, etc
Storage
Refrigerate in an airtight container for up to 1 week.
Variations
- Spicier — add a pinch of cayenne or a few drops of hot sauce.
- Herby — fold in fresh basil.
Added Aug 27, 2026 · Updated Oct 6, 2026