Sun-Dried Tomato-Caper Mayonnaise
By America's Test KitchenPublished on April 18, 2008
Time
5 minutes, plus 30 minutes chilling
Yield
Serves 16 (Makes about 1 cup)
Ingredients
Before You Begin
Flavored mayonnaises come together quickly and can be used as sauces for fish or chicken, spreads for sandwiches, or cooling dips for our Crispy Sweet Potato Fries. Can be refrigerated for up to 4 days.
Instructions
- Whisk mayonnaise, sun-dried tomatoes, chopped capers, and minced garlic in small bowl. Season with salt and refrigerate for 30 minutes.
Time
5 minutes, plus 30 minutes chillingYield
Serves 16 (Makes about 1 cup)Ingredients
Ingredients
Ingredients
Why This Recipe Works
Our Sun-Dried Tomato-Caper Mayonnaise recipe comes together quickly and can be used as a sauce for fish or chicken, a spread for sandwiches, or a cooling dip for our sweet potato fries. Refrigerating the mayonnaise for at least 30 minutes allowed the flavors to blend and develop. It’s also important to use oil-packed sun-dried tomatoes, not the cellophane-packed, leathery ones, which have neither the flavor nor the silky texture of the oil-packed tomatoes.
Before You Begin
Flavored mayonnaises come together quickly and can be used as sauces for fish or chicken, spreads for sandwiches, or cooling dips for our Crispy Sweet Potato Fries. Can be refrigerated for up to 4 days.
Instructions
- Whisk mayonnaise, sun-dried tomatoes, chopped capers, and minced garlic in small bowl. Season with salt and refrigerate for 30 minutes.
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