Horseradish Mustard Sauce

from the kitchen of Chef Paul Prudhomme

Makes about 2 cups

1/2 cup Creole mustard
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup well-drained prepared horseradish
1/4 cup apple butter
2 tablespoons packed chopped fresh Parsley
1 tablespoon Chef Paul Prudhomme's Sweetie MagicŪ
1 teaspoon Chef Paul Prudhomme's Magic Seasoning SaltŪ
how to prepare

Mix all ingredients in a small bowl until well combined.  Refrigerate covered until well chilled, about 3 to 4 hours, before serving.

Copyright © 1998 by Paul Prudhomme