Posted on 20 February 2011 by

Tomato-Fennel Aioli

By David Harbilas

Chunky aioli sauces are not often appealing, especially considering that their purpose is often to be spread on a sandwich.

This aioli makes use of a smooth roasted tomato and fennel puree, balancing the vinegar of the aioli with a sweet quality.

The sauce goes well with fish, chicken, and beef, as well as roasted or raw vegetables as a dip.

Makes 2 cups of aioli

  • 1 cup aioli or store-bought mayonnaise
  • 3 plum tomatoes, cut in half lengthwise
  • 1 head of fennel, sliced
  • Juice of ½ lemon
  • 1 tablespoon honey
  • olive oil
  • salt and pepper to taste

Preheat an oven to 400 degrees. Place the tomatoes and fennel on a roasting pan and drizzle with a little olive oil and season with salt and pepper. Roast until tender and slightly caramelized, about 20-30 minutes. Remove and cool the vegetables slightly.

Place the vegetables in a blender and puree until smooth, adding a little water if necessary. Add the mayonnaise and puree. Add the lemon juice and honey and adjust the seasoning with salt and pepper if necessary.

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