re: UPDATE: With Pics : Of course I bought it.

Popeye's Mardi Gras Mustard
Times Picayune

We printed a request for the Mardi Gras Mustard dipping sauce served at Popeye's and I am knocked out by a couple of e-mails from R.D., who duplicated the sauce. It "has the color and appearance dead on to the Popeye's product, and with a reasonable approximation of both spiciness and sweetness," he notes. "We like the Mardi Gras mustard with grilled chicken fingers and stuff like that, but the blackened popcorn shrimp we pair with another sauce we also knocked off from Popeye's. I don't believe that sauce had a name, other than something like 'Popeye's popcorn shrimp or crawfish dipping sauce,' but it also is very tasty."

2 Tbs mayonnaise
2 Tbs Zatarain's Creole mustard
2 tsp prepared horseradish (Kraft cream-style)
2 1/2 tsp sugar or Splenda sugar substitute

Combine all ingredients in a small bowl; blend well.
Let sit a half hour or longer to let the flavors blend.
Serve as a dipping sauce with chargrilled blackened chicken strips or other cooked chicken or shrimp.

Yield: 1/2 cup, 2 servings


Popeye's Delta Sauce

1/2 cup mayonnaise
1 Tbs lemon juice
1/4 cup vegetable oil
1/4 cup chili sauce
1/4 cup ketchup
1/2 tsp paprika
1/2 tsp pepper
1 tsp onion powder
1/2 tsp prepared mustard
1 tsp Worcestershire sauce
2 dashes hot pepper sauce
1 clove garlic, minced

Combine all ingredients in a small bowl; blend well.
Let sit a half hour or longer to let the flavors blend.

Makes 1 1/2 cups