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1 pt. Mayonnaise
1/2 cup Creole Mustard (Zatarain's)
2 Tbsp. dry yellow mustard
salt to taste
1 Tbsp. horseradish
1 tsp. Worcestershire sauce
juice of 1/2 lemon
1 clove garlic, grated or put through press
dash of Tabasco sauce
Optional:
1/2 cup finely chopped celery
1/2 cup finely chopped bell pepper
1/2 cup finely chopped green onions
Mix all the above ingredients together, blending well. Keep in well-covered jar in the refrigerator. This is great served over boiled shrimp and lettuce with hard boiled egg wedges. Also great for a dip with pork skins. Without the veggies added to dressing the total carbs for this recipe is 4 so 2 tablespoons a serving is virtually no carbs.
1/2 cup Creole Mustard (Zatarain's)
2 Tbsp. dry yellow mustard
salt to taste
1 Tbsp. horseradish
1 tsp. Worcestershire sauce
juice of 1/2 lemon
1 clove garlic, grated or put through press
dash of Tabasco sauce
Optional:
1/2 cup finely chopped celery
1/2 cup finely chopped bell pepper
1/2 cup finely chopped green onions
Mix all the above ingredients together, blending well. Keep in well-covered jar in the refrigerator. This is great served over boiled shrimp and lettuce with hard boiled egg wedges. Also great for a dip with pork skins. Without the veggies added to dressing the total carbs for this recipe is 4 so 2 tablespoons a serving is virtually no carbs.