1 c. mayonnaise
1 tsp. paprika
1 tsp. chopped onion
Dash of Tabasco sauce
1 tsp. horseradish
1/4 tsp. Worcestershire sauce
1 tsp. chopped celery
1 tsp. vinegar
2 tsp. Dijon mustard
1 tsp. chopped parsley
1/4 c. salad oil

Combine all and mix until well blended. Refrigerate. Keeps for at least a week. Makes about 1 1/2 cups. It is also good on green salad, deviled eggs, and any vegetable as a dip.