Hands on: 15 minutes
Total time: 15 minutes
Makes 3 cups
1/4 cup Creole mustard
1/4 cup finely chopped celery
2 tablespoons finely chopped green pepper
2 tablespoons prepared horseradish
5 teaspoons Worcestershire sauce
1 tablespoon finely chopped onion
1 tablespoon lemon juice
1 tablespoon red wine vinegar
1 tablespoon yellow mustard
2 teaspoons Tabasco
1 teaspoon black pepper
1/2 teaspoon cayenne
1/2 teaspoon garlic salt
2 cups mayonnaise
In a large mixing bowl, combine Creole mustard, celery, green pepper, horseradish, Worcestershire sauce, onion, lemon juice, vinegar, yellow mustard, Tabasco, black pepper, cayenne and garlic salt. Mix until well combined, then stir in mayonnaise. Store in the refrigerator up to 2 weeks.
Per 2-tablespoon serving: 136 calories (percent of calories from fat, 97), trace protein, 1 gram carbohydrates, trace fiber, 16 grams fat (2 grams saturated), 6 milligrams cholesterol, 181 milligrams sodium.
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