Reviewed: Jun. 16, 2011

It was missing something. I recommend using salad dressing (Miracle Whip) instead of mayonnaise. Also add garlic powder and paprika to taste. I used 1/4 tsp each. The key is to let it rest and let flavors mix. Taste just like white (pink) sauce at our favorite Japanese place.

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Reviewer:

rdskid

Reviewed: Dec. 22, 2010

Made this yesterday, and as others, was ready to pitch it in the trash right after making, and tasting. Later last night I decided to give it another taste, and it was very nice. I did add a little more sugar, since I used Coleman's dry mustard, which is a little stronger than regular dry mustard, and did add some Alpine touch spice mix, really good on most anything, but fish and fries are really exceptional with it.

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Reviewer:

NANCY T.

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Cooking Level: Expert

Home Town: Yonkers, New York, USA

Living In: Great Falls, Montana, USA

Reviewed: Jul. 12, 2010

I made this, even though it did not have great reviews. I tasted it right after I made it, and thought I would have to throw it out, because all I could taste was sugar. However, after 4 hours in the fridge, it was wonderful, and my husband loved it. We used it for dipping fresh crab, and I used it the next day for mixing it with tuna instead of mayo for sandwiches. The secret is letting it rest for at least 4 hours.

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Reviewer:

Bev

Reviewed: Apr. 20, 2008

it's pink!

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Reviewer:

relv

Cooking Level: Beginning

Home Town: Muskego, Wisconsin, USA

Reviewed: Oct. 15, 2007

I only made this because it had pink in the title and I was hosting a bridal shower where the theme was everything pink......but ewwww....one taste and it was down the drain. I'm not sure who would want to dip something in this oily mixture....but it wasn't me.

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