This bright aioli is fantastic served with grilled asparagus!
1 shallot, peeled and minced
¾ cup mayonnaise
2 tablespoons fresh tarragon, finely chopped
2 tablespoons fresh Meyer lemon juice
1 clove garlic, peeled and minced
1½ teaspoons Dijon mustard
1. Process all ingredients in a blender until smooth; transfer to a small bowl. Cover and chill at least 30 minutes or up to 3 days.