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5 TBSP mayo
1/2 tsp spicy brown mustard
1-2 packets Splenda
Few good pours of good olive oil
1-2 capfuls VSOP cognac (E&J Brandy is OK, too)
pinch kosher salt
bit of ground, black pepper
teeniest pinch cayenne
fresh grated nutmeg (well worth the expense of buying whole nutmegs & a grater, I assure you)
How To Prepare:
Mix mayo, mustard & Splenda first. Taste to make sure you like the sweet/spicy ratio at this point. Add a few glugs olive oil, and spices. Lastly, add booze. It's a lovely, extra special salad dressing. Creamy, sweet/tangy, and richly scented. You could use bourbon instead of brandy/cognac, but it's the cognac that really makes it taste amazing. Before I went low carb, I used honey as the sweetener--earth shatteringly good. If you quadrupled recipe, it makes a lovely 'paint' for grilled chicken.
Number of Servings:
Carbs per serving - include all nutritional information if known: