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. 

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