Add the mayonnaise, garlic, Dijon mustard, chopped sun-dried tomatoes, lemon juice, salt and pepper to a jar wide enough to fit an immersion blender.
Place the immersion blender into the jar, turn on and start blending lifting the blender just a bit, and back down, circling around, repeating until the aioli is fully combined. You might need to use a spatula in the middle to scrape down the sides. Lift the blender completely out, and carefully scrape aioli left behind.
Use as you wish, or store in the fridge for up to 10 days. Enjoy!
Notes
Recipe yields a little over a ½ cup of sun-dried tomato aioli.
*The nutritional values shown in this recipe are approximate for one suggested serving size using the ingredients listed but not including any optional items and may vary per actual preferred portion sizes.