This is a sauce that is particularly suitable for dipping french fries in, but we use it mostly for burgers. A small layer of this sauce on a home-made cheeseburger … mmmm!
- 200 gr mayonnaise
- 1 bulb of garlic
- appr ½ dl roughly chopped sun-dried tomatoes (not packed in oil) (appr 40 grams)
- ½ dl of boiling water
- 1 tablespoons of olive oil
- ⅛ teaspoon of cayenne
Preheat oven to 175 degrees. Cut off top ⅓ 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.