Makes 1 3/4 cups
1 1/2 cups mayonnaise
1/4 cup vinegar, your choice
1 garlic clove, minced, or ½ teaspoon granulated garlic
Juice of 1 lemon
A whiff of cayenne pepper
1 Tablespoon coarse ground pepper
1 Tablespoon spicy brown mustard-or a coarse, seeded Dijon-I actually use Zatarain's Creole mustard-for sentimental reasons
2 Teaspoons sugar
1 teaspoon salt
2 teaspoons horseradish
Stir together all ingredients until well blended. Store in an airtight container in refrigerator up to 1 week.
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