½cupchili sauce(in the Asian or International section); see recipe notes
2tablespoonsDijon mustard, course
2teaspoonsCreole seasoning, see recipe notes
¼cupsteak sauce, A1 or HP brand
1teaspoonWorcestershire sauce
¼cuphoney
2clovesgarlic, minced
1largelemon, juiced
2teaspoonsdill, dried (see recipe notes if using fresh)
salt and pepper , to taste
horseradish, optional, to taste
Instructions
Combine all dressing ingredients into large bowl; mix well and refrigerate 15-20 minutes
2 cups mayonnaise, ½ cup chili sauce, 2 tablespoons Dijon mustard, 2 teaspoons Creole seasoning, ¼ cup steak sauce, 1 teaspoon Worcestershire sauce, ¼ cup honey, 2 cloves garlic, 1 large lemon, 2 teaspoons dill, horseradish, optional, to taste
After sauce has rested in refrigerator, taste for salt and pepper and adjust accordingly
salt and pepper
Serve with seafood as a dip, dressing or as a sandwich spread
Notes
About the chili sauce:This is usually in the Asian or International section. Use "sweet n spicy" chili sauce or just plain "chili" sauce. Do not use "sweet and sour" sauce!About the horseradish:Use "prepared horseradish" that's kept in the cold seafood section. Do not use "horseradish sauce" that's on the condiment aisle with the ketchup and mayo.About the dill:If using fresh dill, use 3 times as much as dried.About the Creole seasoning:I use Tony Chachare's Creole Seasoning. If you don't care for a little bit of spice, leave this out. You can also substitute with Cajun seasoning.