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.
- Yield:Makes 1 cup
- Active time: 15 minutes
- Total time:1 hour
- 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
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.
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.
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.