Follow these steps for perfect results
Dukes Mayonnaise
Zatarains Creole Mustard
Creamed Horseradish
Lemon Juice
juiced
El Yucateco Green Habanero sauce
Tobasco Sauce
Sriracha Sauce
Worcestershire Sauce
Honey
to taste
Combine equal parts Duke's mayonnaise and Zatarain's Creole mustard in a bowl.
Add half the amount of creamed horseradish as the mayonnaise and mustard.
Squeeze in the juice of one lemon.
Stir in one tablespoon of El Yucateco Green Habanero sauce.
Add a couple of dashes of Tobasco sauce.
Add a couple of 'poots' of Sriracha sauce.
Add a couple of splashes of Worcestershire sauce.
Sweeten with honey to taste, usually about 2 tablespoons.
Mix all ingredients thoroughly.
Enjoy on everything, especially sandwiches.
Expert advice for the best results
Adjust the amount of hot sauce to your desired spice level.
For a milder sauce, reduce the amount of horseradish.
Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Everything you need to know before you start
5 minutes
Can be made 1-2 days in advance.
Serve in a small bowl alongside sandwiches or other dishes.
Serve with roast beef sandwiches.
Use as a dip for fries.
Spread on grilled chicken.
The bitterness of the IPA complements the spice of the sauce.
The acidity of the Riesling cuts through the richness of the mayonnaise.
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