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Published July 18, 2023. This post may contain affiliate links. Please read my disclosure policy.
This tasty sun-dried tomato mayonnaise recipe comes together in minutes and will take any homemade sandwich to the next level. You will absolutely love how flavorful this delicious mayo is.
It doesn’t matter if it’s on a steak or a simple open-faced sandwich. We are a sauce family and love to complement what we eat with plenty of it. If you’re similar, then definitely try my Chimichurri or Creamy Horseradish Sauce.
Sun-Dried Tomato Mayo
Sun-dried tomato mayo is a mayonnaise-based sauce with fresh basil, tomato paste, vinegar, and sun-dried tomatoes. This was a simple sauce we created at a restaurant I worked and was served on a couple of different sandwiches we served. Did you know it takes 17 pounds of fresh tomatoes to make 1 pound of sun-dried tomatoes?
This is a simple-to-prepare mayo that is incredibly addicting and goes great for things to dip in, like crackers or veggies. I love using this on my Chicken melt recipe; you won’t be disappointed.
- Mayonnaise – Any good full-fat mayonnaise will work.
- Vinegar – You will need red wine vinegar for this. You can substitute it with white wine vinegar or regular distilled white vinegar.
- Tomato Paste – Any tomato paste will work in this mayonnaise.
- Sun-Dried Tomatoes – It is best to use sun-dried tomatoes that are not in oil. I usually find these near-fresh or canned tomatoes in the grocery store.
- Basil – Some fresh chopped basil will give some beautiful flavors to the sauce.
- Seasoning – I use only coarse salt and fresh cracked pepper are all that is needed.
How to Make Sun-Dried Tomato Mayonnaise
Add the mayonnaise, vinegar, tomato paste, sun-dried tomatoes, basil, salt, and pepper to a medium size bowl.
Next, you’ll want to whisk the ingredients together until they are completely combined.
Adjust the seasonings with salt and pepper and cover and store in the refrigerator or serve.
Make-Ahead and Storage
Make-Ahead: You can make this mayo up to 2 days ahead of time. You may need to re-season it before serving it.
How to Store: Cover and keep the sun-dried tomato mayonnaise in the refrigerator for 5 days. This will not freeze well.
Chef Notes + Tips
- I must admit I am a fan of Duke’s Mayonnaise if I’m not making it homemade.
- If you do not have fresh basil, you can substitute for 2 teaspoons of dry basil.
More Sauce Recipes
Sun-Dried Tomato Mayonnaise Recipe
- 1 ½ cups mayonnaise
- ¼ cup julienne sun-dried tomatoes
- 3 tablespoons minced fresh basil
- 3 tablespoons red wine vinegar
- 2 tablespoons tomato paste
- coarse salt and fresh cracked pepper to taste
- Add the mayonnaise, vinegar, tomato paste, sun-dried tomatoes, basil, salt, and pepper to a medium size bowl.
- Whisk the ingredients together until they are completely combined.
- Adjust the seasonings with salt and pepper and cover and store in the refrigerator or serve.