1 cupmayonnaise or crème fraîche
My favorite dipping sauce for cooked and chilled vegetables is a homemade mayonnaise with lots of shallot macerated in lemon juice—exquisite with asparagus, beans, or an artichoke. The crème fraîche with shallot is a wonderful pairing for cured salmon or would finish a baked potato with elegance.
In a small bowl, combine the shallot and lemon juice and let stand for 10 to 15 minutes. Then mix with the mayonnaise or crème fraîche. Use immediately, or store in the refrigerator, covered, for up to 1 day.