This delicious aioli is lightly flavored with lemon and tastes SO indulgent. It's the perfect dip for Spring time vegetables. For my tray, I chose tiny carrots, quartered radishes, celery sticks, and lightly blanched and then chilled asparagus spears and haricots verts (tender green beans).
1 garlic clove
1 cup mayonnaise
2 t. lemon zest
1 T. lemon juice
3/4 cup heavy cream
Finely grate garlic into mayonnaise using a fine grater or zester. Stir in lemon zest and juice.
Beat cream at high speed with an electric mixer until medium peaks form. Add mayonnaise mixture, and beat until smooth. Season with salt to taste. Serve immediately with assorted vegetables, or cover and chill up to 1 day.