Recipe by Jim in Washington
This is a copy of a house sauce in one of the many restaurants she cooked in. We always made it using a full quart of Mayo, but, I scaled this one down for smaller families. It keeps well in the fridge for several weeks. My kids used it for fish, dipping fries and hushpuppies. Besides, making it by the quart, she automatically had a container to store it in.
- 3 tablespoons dill pickle relish
- 2 teaspoons sweet pickle relish
- 1 teaspoon garlic powder
- 2 cups mayonnaise
- 3 tablespoons finely chopped onions
- 4 -5 drops lemon juice