1 head garlic (to roast)
1 Tablespoon olive oil
1 cup Mayonnaise
¼ cup drained, chopped Sun-dried Tomatoes packed in olive oil
1 Tablespoon fresh Lemon juice (more to taste)
8 drops Tabasco sauce (more to taste)
1 Tablespoon chopped fresh Parsley
Roasted Garlic and Sun-dried Tomato Mayonnaise
Mayonnaise all’ Aglio arrosto.
Yields: 1 ¼ cups
Pre-heat oven to 350.
Cut off the top third of the whole head of garlic. Place on a piece of aluminum foil large enough to completely encase the garlic. Drizzle with a Tablespoon of olive oil. Wrap the foil around the garlic and roast in the pre-heated oven for about 45 minutes or until the garlic becomes soft. Cool.
Remove the garlic from the foil and squeeze from the outside to remove the roasted cloves of garlic. The cloves will be soft and creamy. Throw away the skin.
Place the garlic, mayonnaise, sun-dried tomatoes, lemon juice and Tabasco in the bowl of a food processor and process until smooth.
Taste. Add more lemon juice or Tabasco to taste. Stir in parsley. Refrigerate until ready to use.