Please evaluate this recipe

[LageNomAi]

We had a party last weekend and someone brought this dipping sauce. It is amazing and I've eaten it with everything: chicken, salmon, celery sticks, you name it. It looks to be pretty Atkins-friendly to me but I'd love an eval from some more experienced eyes. Are the vinegars a problem? Thanks!

Creole Mustard Sauce

• 1 cup mayonnaise
• 1/4 cup creole mustard or Dijon mustard
• 1 teaspoon yellow mustard
• 1 teaspoon horseradish
• 1/2 teaspoon cider vinegar
• 1 dash worcestershire sauce
• 1 teaspoon red wine vinegar
• 1 teaspoon water
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1 teaspoon green onion, sliced in pieces
• 1 teaspoon crushed garlic
• 1 teaspoon finely chopped green pepper
• 1 teaspoon finely chopped celery
• 1 teaspoon finely chopped onion

[Georgiana]

I never saw around here Worcestershire sauce without sugar in it...

[LageNomAi]

Originally Posted by Georgiana

I never saw around here Worcestershire sauce without sugar in it...

Given that it's a mere dash, I'm sure I can go without. Any other problems?

[Georgiana]

The others can be "legal". If you use store-bought mayo, horseradish and mustard, check the ingredients in them.

[LageNomAi]

Great, thank you for your help!

[liv]

It looks good to me (with the cautions G mentioned)
I think I may consider whipping something like that up. I love sauces.

But, on a more general note, always stop and think when you come across a food that you cannot stop eating. Is there something about it that is a trigger?
That may not be the case with the sauce but always take the time to reflect on it.

[LageNomAi]

Originally Posted by liv

It looks good to me (with the cautions G mentioned)
I think I may consider whipping something like that up. I love sauces.

But, on a more general note, always stop and think when you come across a food that you cannot stop eating. Is there something about it that is a trigger?
That may not be the case with the sauce but always take the time to reflect on it.

I wouldn't say that I can't stop eating it (for example, I have no interest in having any more today after the two spoonfuls I had with my lunchtime salmon). I've just been finishing up what was left over from the party. I think what makes it so appealing is that I tend to make bland food because I'm not a very good cook. This sauce is so flavorful that I'm excited to get a little flavor in my food again.

But your point is well-taken.

[liv]

I thought that was what you meant.
But I wanted to mention it nevertheless.

[mizski]

Originally Posted by Georgiana

I never saw around here Worcestershire sauce without sugar in it...

Worcestershire sauce has several "illegal" ingredients such as sugar (British version) or HFCS (US version) as well as tamarind and molasses. However, I've noticed it in LindaSue's low carb recipes (even in Induction recipes). As she states, "Although this has a fair amount of sugar in it, a little goes a long way for flavoring. The carbs can add up quickly so don't go overboard" so given that one uses only a little bit in recipes, would it be OK to use?

I know it strays from the principles in the book but as we go up the OWL ladder, sometimes things are not always so black and white. Some recipes call for that unique flavor that a touch of Worcestershire gives (mainly it's the tamarind).

p.s. As a side note, it is a shame that the US version now uses HFCS. When that happened, I switched over to Pickapeppa sauce, a natural Jamaican condiment that is made of tomatoes, onions, cane vinegar, mangoes, raisins, tamarind, and other spices. Yes, I know...raisins. But I don't think the equivilent of 1/8 of a raisin will make that much difference by the time I am in the upper rungs.

[SunnySmile501]

Dr. Atkins mentions the sugar, etc., in Worcestershire sauce, but still says we can use it in small amounts. This recipe is quite large, but only has a 'dash' of Worcestershire sauce, so you would only get a tiny bit in each portion.