Recipe courtesy of Chef Tam

Sun-dried Cranberry Aioli

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  • Total: 10 min
  • Prep: 10 min
  • Yield: 6 to 8 servings
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4 egg yolks*

8 ounces vegetable oil

2 ounces white vinegar

1 cup dried cranberries

Salt and pepper


  1. Place egg yolks in a blender on low speed and slowly drizzle in the vegetable oil. Blend until smooth and mixture becomes thick and airy. Add the white vinegar and blend. Add the cranberries and blend until berries incorporate into the mixture. Finish by adding salt and pepper to taste. Serve with pork or turkey.