Category: Condiments

• 2 cups Mayonnaise, preferably Duke’s
• 4  teaspoons finely minced garlic
• 3 tablespoons finely minced yellow onions
• 4 tablespoons ketchup
• ½ cup chili sauce
• 4 teaspoons olive oil
• 2½ teaspoons smoked paprika
• 1 teaspoon black pepper
• 4 teaspoons Worcestershire sauce
• 2 tablespoons lemon juice
• 1½ teaspoons mustard powder
• 2½ teaspoons Hot Sauce
• ½ teaspoon salt

Combine all of the ingredients in a food processor and blend until smooth. Store in glass or plastic covered containers. The sauce will keep refrigerated for 7 to 10 days.

Serve the sauce with fried seafood, as a salad dressing or dip, or as a spread for sandwiches. It’s good for dipping French fries or chips.

Homemade Mayonnaise

3 large egg yolks
2 teaspoons dry mustard powder
1 teaspoon onion powder
2 teaspoons sugar
2 teaspoons freshly squeezed lemon juice
3½ cups peanut oil
1 tablespoon white wine vinegar
Salt and freshly ground white pepper

In a stand mixer fitted with the whisk attachment, combine the yolks, dry mustard powder, onion powder, sugar, and lemon juice and whisk on high speed for 2 to 3 minutes, until the yolks are creamy. Drizzle the oil into the yolks in a slow, steady stream until the mixture forms a thick emulsion.

Blend in the vinegar and a good pinch each of salt and white pepper and combine well. Adjust the seasoning to taste. Transfer to a clean container, cover, and refrigerate for up to 2 weeks.