Sauced: Sun-Dried Tomato and Roasted Garlic Mayo
Sauced: Sun-Dried Tomato and Roasted Garlic Mayo might be just the side dish you are searching for. This recipe covers 8% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, whole 30, and vegetarian recipe has 440 calories, 2g of protein, and 46g of fat per serving. This recipe serves 4. A mixture of water, garlic, olive oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 1 hour.
Instructions
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.