Sun-Dried Tomato and Roasted Garlic Mayo Recipe | Sauced

By
Joshua Bousel
a photo of Joshua Bousel, a Contributing Writer at Serious Eats
Joshua Bousel
Joshua Bousel is a Serious Eats old-timer, having started sharing his passion for grilling and barbecue recipes on the site back in 2008. He continues to develop grilling and barbecue recipes on his own site, The Meatwave, out of his home base of Durham, North Carolina.
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Updated August 30, 2018
A small dish of sun-dried tomato and roasted garlic mayo next to a plate of French fries.

My favorite part of writing the Sauced column is all the inspiration I've been getting from fellow SE'rs. While I've been sticking to the basics, Adam pointed out this Talk thread started by luvmojitos on favorite dipping sauces for fries. Talk about perfect timing—I was looking for an interesting way to use my remaining homemade mayonnaise.

Reading through all the tasty-sounding combos, Pavlov's sun-dried tomato and roasted garlic caught my eye. I thought this would be an easy task—just dump mayo, sun-dried tomatoes, and roasted garlic in a blender. Instantly tasty mayo, right? While the flavor was excellent, the drained oil-packed tomatoes were too tough to completely blend, leaving me with an overly oily dip.

For my second attempt, I used non-oil-packed tomatoes and softened them in boiling water before sending them to the blender. Everything else remained same, except the addition of a little cayenne. Success! The mayo was bursting with deep tomato and garlic flavor, and the perfect consistency for fry-dunking.

Recipe Details

Sun-Dried Tomato and Roasted Garlic Mayo Recipe | Sauced

Active 15 mins
Total 60 mins
Serves 8 servings
Makes 1 cup

Ingredients

  • 1 cup mayonnaise

  • 1 head garlic

  • 1/4 cup roughly chopped sun-dried tomatoes (not packed in oil)

  • 1/4 cup boiling water

  • 1 tablespoon olive oil

  • 1/8 teaspoon cayenne pepper

Directions

  1. Preheat oven to 350 degrees. Cut off top 1/3 of garlic, exposing tops of each clove. Place garlic, cut side down, on sheet of aluminum foil and drizzle with olive oil. Crimp foil closed and place garlic in oven and roast until completely soft, about 45 minutes. Remove from oven and let stand until cool enough to handle.

  2. While the garlic is roasting, place sun-dried tomatoes in a small bowl and pour in boiling water. Let stand for 10 minutes, then drain and pat tomatoes with paper towels.

  3. Place mayonnaise, tomatoes, and cayenne pepper in the jar of a blender. Squeeze out bulbs of cooled garlic into blender jar with other ingredients. Blend until almost smooth, stopping to scrap down sides of jar as necessary. Store in airtight container in refrigerator.

Special Equipment

Blender

Nutrition Facts (per serving)
219Calories
22gFat
4gCarbs
1gProtein
×
Nutrition Facts
Servings: 8
Amount per serving
Calories219
% Daily Value*
Total Fat 22g29%
Saturated Fat 3g17%
Cholesterol 12mg4%
Sodium 179mg8%
Total Carbohydrate 4g1%
Dietary Fiber 0g2%
Total Sugars 1g
Protein 1g
Vitamin C 3mg16%
Calcium 19mg1%
Iron 0mg2%
Potassium 112mg2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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