I made this recipe exactly as written. It was wonderful. I served it on the Tuna Cornbread Cakes. I will be making both of them again. They are keepers.
Photo: Beth Dreiling Hontzas; Styling: Lydia Degaris Pursell
Yield: Makes 2 cups
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2 Hours, 10 Minutes
- 1/2 cup heavy cream
- 1 cup mayonnaise
- 3 tablespoons olive oil
- 2 teaspoons lemon zest
- 1 tablespoon fresh lemon juice
- 1 garlic clove, finely grated
- 1/4 teaspoon salt
- Beat heavy cream at medium-high speed with an electric mixer until stiff peaks form. Beat in remaining ingredients at low speed until blended. Cover mixture, and chill 2 hours before serving. Store leftovers in an airtight container in refrigerator up to 3 days.
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