Yield: About 3 Cups
1/2 Cup of Sun-dried Tomatoes.
2 Cup Canola Oil
4 Egg Yolks
1 Bulbs of Roasted Garlic
1 Tbsp of Lemon Juice
2 tsp of salt
Trim off top of Garlic bulb and drizzle with olive oil. Roast Garlic in 400 Degree oven for 30 minutes or until cloves are soft.
Add sun-dried tomatoes, eggs, and roasted garlic to food processor until coarsely blended.
With motor running slowly add oil to mixture to properly emulsify the eggs and oil together. Blend until thick and creamy. Once oil is fully incorporated add lemon juice and blend. Finally season with salt.
Spread on your favorite sandwich or wrap and enjoy!
Innkeepers Inn Above Onion Creek