AMARILLO MUSTARD
Yield: 1 1/2 cups.
8 ounces prepared yellow mustard
1/4 cup light mayonnaise
1/4 cup light sour cream
1 tablespoon sugar
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce
In a small bowl, combine all ingredients, mixing until smooth.
Use as a dip for fresh vegetables or chilled seafood.
Note: Mustard may be covered and refrigerated for up to one week.
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com
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