This goes with the Beer-Battered Asparagus recipe, but honestly this has so many uses. It would be great over some grilled fish or as a dip for vegetables.
Source: Guy’s Big Bite (foodtv.com)
Yield: 1 cup
1 cup mayonnaise
1/3 cup fresh lemon juice
1/2 tablespoon Dijon mustard
1 lemon, zested
4 tablespoons finely minced garlic
1 tablespoon minced fresh tarragon leaves
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
In a food processor, combine all ingredients well. Refrigerate for 1 hour before serving.