Ingredients

1 pint Hellman’s mayonnaise
1 5 1/2 ounce jar Zatarain’s Creole mustard
1 tablespoon olive oil
2 teaspoons vinegar
2 tablespoons minced green onions

lemon juice, garlic salt, salt and pepper to taste

Method

Combine all ingredients, cill and let mellow for thirty minutes or so.  Good on seafood and as a dip. 

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