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