Roasted Garlic Sun-Dried Tomato Aioli
Creamy and garlicky this, Roasted Garlic & Sun-Dried Tomato Aioli is the ultimate condiment for sandwiches, burgers, fries, and more!
Equipment
- Aluminum foil
- blender or small food processor
Ingredients
Roasted Garlic
- 1 garlic bulb (the whole head)
- 1 teaspoon olive oil
- 1 pinch black pepper
Aioli
- 1 cup mayonnaise
- 1/4 cup oil-packed, sliced sun-dried tomatoes packed
- 11-12 fresh basil leaves
- 1/4 teaspoon black pepper
Instructions
Roast Garlic
- Preheat oven to 400℉. Cut 1/4"-1/2" off the top of the garlic bulb. Most of the cloves should have their tops cut off.
- Place the garlic bulb on a sheet of foil. Drizzle a teaspoon of olive oil over the garlic bulb, sprinkle a pinch of pepper on it, then wrap the garlic bulb up in the foil, creating a little package. Bake for 35-40 minutes, then remove from oven to cool.
Aioli
- When the garlic is cool enough to handle, squeeze the bulb, pinching the roasted garlic cloves out of their skins right into your blender or small food processor.
- Add the mayo, sun-dried tomatoes, basil, and pepper to the blender/food processor with the garlic and blend until it's smooth and there are no chunks of sun-dried tomatoes or garlic. Enjoy! It's amazing on sandwiches, burgers, potato salad, dipping fries, and more!
Notes
- Check your garlic bulb to make sure there is no black powdery mold before roasting. Toss it if it's there.
- Feel free to use regular mayo, light mayo, olive oil mayo, etc., however, I have not tested this recipe with vegan mayo.
Tried this recipe?Let us know how it was!