Sun-Dried Tomato and Roasted Garlic Mayonnaise: Bold Flavor in Every Spoonful
This creamy blend adds bold umami punch and fresh herb notes to sandwiches and snacks.
Sun-Dried Tomato and Roasted Garlic Mayonnaise: A Bold, Homemade Spread
When it comes to flavor-packed condiments, few surpass sun-dried tomato and roasted garlic mayonnaise. This creamy spread combines the umami intensity of sun-dried tomatoes with deep, mellow tones of roasted garlic, transforming a basic pantry staple into the star of any sandwich, burger, or dipping platter.
Why Make Sun-Dried Tomato & Roasted Garlic Mayo?
- Unmatched flavor: The marriage of tangy tomatoes and caramelized garlic goes well beyond ordinary mayonnaise.
- Versatile uses: Perfect as a sandwich spread, burger topping, sauce for chicken, or a dip for veggies and fries.
- Simple ingredients: Requires just a handful of pantry staples plus fresh basil for a gourmet touch.
- Customizable: Easily tailored with fresh or dried basil, choice of vinegar, or spicy additions.
Ingredients Overview
| Ingredient | Role in Recipe |
|---|---|
| Mayonnaise | Base for the spread; use full-fat for best texture and flavor. |
| Sun-Dried Tomatoes | Intense tomato flavor; use dry-packed (not oil-packed) for better texture and control. |
| Roasted Garlic | Sweet, mellow background flavor from slow-roasted garlic cloves. |
| Tomato Paste | Reinforces tomato flavor and adds umami richness. |
| Red Wine Vinegar | Provides tangy brightness; substitute with white wine vinegar or sherry vinegar. |
| Fresh Basil | Herbaceous notes and freshness; substitute with dried basil if needed. |
| Salt & Pepper | Essential seasoning for balance; use coarse salt and fresh cracked pepper. |
Step-by-Step Recipe
Follow these steps for homemade sun-dried tomato and roasted garlic mayonnaise:
- Roast the Garlic: Cut the top off a head of garlic, drizzle lightly with oil, wrap in foil, and roast at 400°F (205°C) for 40–45 minutes until golden and soft. Allow to cool, then squeeze out the soft, caramelized cloves.
- Prepare the Sun-Dried Tomatoes: If using dry-packed, soak them in hot water for 15 minutes to soften, then julienne or finely chop.
- Mix the Ingredients: In a medium bowl, combine:
- 1½ cups full-fat mayonnaise
- ¼ cup chopped sun-dried tomatoes
- 2 tablespoons tomato paste
- 3 tablespoons red wine vinegar
- 3 tablespoons minced fresh basil (or 2 tsp dried basil)
- Salt and fresh cracked pepper to taste
- Roasted garlic cloves (from one head)
- Whisk Until Smooth: Mix all ingredients thoroughly, breaking up any tomato or garlic pieces for a well-distributed, creamy texture.
- Adjust and Store: Taste and tweak salt, pepper, or acidity. Cover and refrigerate for up to 5 days (do not freeze).
Tips, Variations, and Chef’s Notes
- Mayonnaise choice matters: For best flavor, use a high-quality brand (many cooks favor Duke’s) or homemade.
- No fresh basil? Substitute with 2 teaspoons dried basil, but fresh basil enhances color and aroma.
- Make-ahead option: Mayo keeps well for up to 2 days before serving; re-season if needed.
- Shallots, lemon juice, or hot sauce add extra layers for customized flavor.
How to Use Sun-Dried Tomato & Roasted Garlic Mayonnaise
- Sandwich spread: Layer liberally on baguettes, grilled chicken, turkey, steak, or veggie sandwiches.
- Burger sauce: Top beef or veggie burgers for a gourmet upgrade.
- Cracker and veggie dip: Use as a party dip for crudité, pretzels, or chips.
- Chicken melt or panini: Slather inside for added richness.
- Roasted potatoes or fries: Serve on the side for bold dipping.
Make-Ahead and Storage Advice
- Make-Ahead: Prepare up to 2 days early. Flavors mingle and evolve overnight for even deeper taste.
- Refrigerate: Store in an airtight container for up to 5 days. Stir and taste before serving; re-season as necessary.
- Do not freeze: Mayonnaise-based sauces lose texture when frozen.
Nutritional Highlights
| Component | Approximate Value (per tablespoon) |
|---|---|
| Calories | 90–110 |
| Fat | 10g |
| Protein | 0.5g |
| Carbohydrates | 1.5g |
| Sodium | 160mg |
Note: Nutritional values may vary based on mayonnaise brand and amount of added salt or garlic.
Troubleshooting, FAQs, and Expert Answers
Q: Can I use oil-packed sun-dried tomatoes?
A: Yes, but rinse off excess oil and chop finely. Dry-packed tomatoes give a more concentrated flavor and preserve the texture better.
What others are reading
Q: What if I don’t have fresh garlic or time to roast?
A: Substitute with ½ teaspoon garlic powder, though the depth of flavor will be less complex than true roasted garlic.
Q: May I make this healthier?
A: Use light mayonnaise or Greek yogurt, but expect a thinner texture and milder flavor.
Q: Can I freeze sun-dried tomato and garlic mayonnaise?
A: No, freezing ruins the emulsion and creamy consistency of mayonnaise-based spreads.
Q: How do I fix runny mayonnaise?
A: If watery, add a little more mayonnaise and refrigerate to set. Avoid over-whisking as this can break the emulsion.
Comparison Table: Homemade vs. Storebought Mayonnaise
| Feature | Homemade Sun-Dried Tomato & Garlic Mayo | Standard Storebought Mayonnaise |
|---|---|---|
| Flavor | Intense, tangy, aromatic | Mild, basic |
| Texture | Chunky or smooth (customizable) | Uniformly creamy |
| Additives | No preservatives, fresh ingredients | Preservatives, stabilizers |
| Versatility | Ideal for specialty spreads, dips, gourmet sandwiches | General-purpose |
| Prep Time | Approx. 10-15 minutes | Ready to use |
Chef Notes & Pro Tips
- Sun-dried tomatoes are concentrated (17 pounds fresh make 1 pound dried), so use them sparingly for best results.
- Blending the mayonnaise with roasted garlic while warm releases essential oils, intensifying aroma.
- If using dried basil, crush it between fingers before adding to release flavor.
- For ultra-smooth mayo, blend all ingredients in a food processor for 30 seconds.
- Experiment with different acids like balsamic, sherry, or lemon juice for unique twists.
Gourmet Variations and Customizations
- Spicy Twist: Add a dash of cayenne or a spoonful of hot sauce.
- Herb garden: Try fresh oregano or tarragon instead of basil.
- Umami bomb: Blend in a small splash of Worcestershire or soy sauce.
- Vegan option: Use vegan mayonnaise as the base.
Summary: Bold Flavor for Every Meal
Homemade sun-dried tomato and roasted garlic mayonnaise is an effortless way to add gourmet character and punch to everyday dishes. From grilled sandwiches to vibrant dips, its versatility makes it a kitchen staple. With simple steps, common ingredients, and room to personalize, you can enjoy robust, fresh flavors anytime.
Frequently Asked Questions (FAQs)
Q: How long will homemade sun-dried tomato mayo last?
A: Store in the refrigerator and use within 5 days for optimal texture and flavor.
Q: Can I use this mayo for salads?
A: Yes, stir into potato salad, pasta salad, or as a creamy dressing base—just thin with a splash of vinegar or lemon juice if needed.
Q: What can I serve with sun-dried tomato and garlic mayonnaise?
A: It pairs beautifully with grilled meats, roasted vegetables, crostini, fried snacks, and artisan breads.
Q: Is this suitable for meal prep?
A: Absolutely—prep early and refrigerate. Always use a clean spoon to avoid contamination.
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