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1 1/4 cups mayonnaise
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1/4 cup Dijon mustard (or Creole mustard preferred)
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1 tablespoon sweet paprika
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1 to 2 teaspoons Cajun or Creole seasoning (Tony Chachere)
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2 teaspoons prepared horseradish
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1 teaspoon pickle juice (lemon juice or vinegar will work)
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1 teaspoon Tabasco
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1 large clove garlic, minced and smashed
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