with no real quantities involved, it's Duke's Mayo, horseradish, Tony Chachere's seasoning, lemon juice, fine diced onion and sweet relish. When in the restaurant biz, we made it by the gallon, and there was a specific recipe. I have that somewhere. I think.
I spill a little dill pickle juice in mine these days. Learned that one from a FL born and raised cracker ex-GF.
I chop dill pickles and use a bit of juice in mine as well.
“Life is life and fun is fun, but it's all so quiet when the goldfish die.”
