Crudites with Whipped Lemon Aioli

 

This delicious aioli is lightly flavored with lemon and tastes SO indulgent. It’s the perfect dip for springtime vegetables.

For my tray, I chose baby carrots, radishes, celery sticks, mild peppers, cucumbers and lightly blanched and then chilled asparagus spears and haricots verts (tender green beans).

1 cup mayonnaise

1 garlic clove

2 t. lemon zest

1 T. lemon juice

3/4 cup heavy cream

Your favorite assorted veggies

Add the mayonnaise to a medium bowl and finely grate garlic into the mayonnaise using a fine grater or zester. Stir in lemon zest and juice. In a separate bowl, using an electric mixer, beat cream at high speed until medium peaks form. Add in the mayonnaise mixture and beat until smooth. Season with salt to taste. Serve immediately with assorted vegetables, or cover and chill up to 1 day. Top with additional lemon zest.

To blanch vegetables: First, prepare a large bowl of ice water. Set aside. Bring at least 4 quarts of water and 1 tablespoon salt to a boil. Add the green beans or the asparagus and boil until tender-crisp, but still bright green. This will take about 3 to 5 minutes. Drain the vegetables and immediately put them into the bowl of ice water. This will stop the cooking process but retain the color. This makes a beautiful presentation with all the vibrant colors. Remember this one when bridal and baby shower season arrives!

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