Recipe by Beth Dooley
Makes 1/2 cup
Whip this up to serve as a dip for blanched, chilled asparagus. It’s terrific on a plate of cold roast chicken and asparagus as well.
1/2 cup good quality prepared mayonnaise (I prefer Hellman’s)
1 teaspoon Dijon mustard
1/2 teaspoon chopped tarragon, or more to taste
1 teaspoon fresh lemon juice, or more to taste
Whisk together all of the ingredients. Store in the refrigerator for up to a week.