NO WASTE Sun-Dried Tomato Oil Mayo
Rich, creamy, and bursting with sun-dried tomato flavour. This mayo is your new secret weapon in the kitchen. That leftover oil in your sun-dried tomato jar? Don’t toss it! Whip it up into a silky, savoury spread that makes sandwiches, wraps, and dips way more exciting. No fancy tricks, just simple ingredients and big flavour.
Equipment
- Hand Blender
Ingredients
- 1 cup sun-dried tomato oil
- 1 egg
- 2 tsp Dijon mustard
- 2 tsp lemon juice
- Salt and pepper to taste
Instructions
- In a tall, narrow container or small bowl, add the egg, Dijon mustard, lemon juice, and a pinch of salt and pepper.
- Pour the sun-dried tomato oil very slowly while blending with a hand blender or whisk. Start with just a few drops, then gradually increase to a thin stream. This helps the mayo emulsify properly.
- Continue blending until the mixture is thick, smooth, and glossy. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
- Transfer the mayo to a clean jar or container. Keep refrigerated for up to 1 week.
Notes
Tips
- Oil Temperature: Make sure the oil is at room temperature for easier emulsification.
- Consistency: If your mayo is too thick, whisk in a small splash of water or lemon juice until it reaches your desired texture.
- Flavour Boost: Add minced garlic, fresh herbs, or a pinch of smoked paprika for a twist.
- Spread on sandwiches, wraps, or burgers
- Toss with roasted vegetables or grilled meats
- Use as a dip for fries or crudité
- Swirl into pasta salads or potato salads
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife