1 tbsp. Coleman's English Mustard (or any dry mustard)
1 cup Kraft olive oil mayonnaise
2 tsp. Worcestershire sauce
1 tsp. A-1 Sauce
1 tbsp. light cream (more or less)
1/2 tsp. celery seed (optional)
large pinch freshly ground black pepper

Whisk or blend ingredients well. Add more or less cream to thin to desired consistency. For a special occasion, use heavy cream that has been whipped; fold in after other ingredients have been blended.

Cover and refrigerate for up to 3 days before use.

Variations:

1. Add 1/2 tsp. wasabi powder or Chinese hot mustard in place of the same amount of dry mustard.

2. Add 1 tablespoon of grated fresh horseradish (we use Gold's which is available in the refrigerator section near the dill pickles.

3. Add 1/4 cup sweet gherkin chunks plus 1/4 cup diced sweet Vidalia onion (great for using on hot dogs!)

Submitted by: CM