Elle, I don't know if you'll see this...but I wanted to let you know that I used a variation of your 'magic sauce' in one of my NYS fair entries last week, and won first place (and earned my first 100 score out of 100 points in over 20 years of state fair culinary entries....)

For those of you who've never used/tried it, Elle's Magic Sauce is a 2:1 or 3:1 ratio of mayonnaise to mustard, to which you can freely add in your favorite seasonings, fresh herbs, and other liquids. I usually mix in a couple of tablespoons of basil or dill or thyme, salt/pepper and a tablespoon of lemon juice. In the winter, I use dried herbs and lemon juice. It also works great as a side sauce for wings using chili powder instead of herbs and hot sauce instead of lemon juice. It really is a 'magic' sauce! Once combined, this makes a great dip, and a wonderful zero-to-low carb 'sauce' for things like chicken, pork, seafood, vegetables, etc.

The particular variation that won was 2:1 mayonnaise to dijon mustard, with a tablespoon of milk, and a package of dry Hidden Valley Ranch Salad Dressing and Seasoning Mix. I used 2 teaspoons of the dry seasoning mix and extra virgin olive oil to saute garden veggies (zucchini, green beans, a red pepper and half a red onion), and then mixed the balance of the seasoning packet--about 5-6 teaspoons--with the mayo mixture to provide a sauce for fish fillets. The seasoning packet variation does add some carbs, although if you use fresh or dried herbs and your own salt/pepper/garlic powder, you can reduce that to only 2-3 carbs for the whole recipe.

You can use just about any fish/seafood you like, or poultry or pork, or even slices of that eggplant or zucchini that got away from you in the garden for a vegetarian entree. Saute the veggies for about five minutes to let them carmelize and soften, and then lay the fish fillets over the vegetables, sauce them and cover the skillet for 10 minutes on medium heat until the fish and veggies are cooked through. The sauce goes down into the veggies and the fish cooks perfectly. If you have sliced veggies on hand, this is a 15-minute recipe.

Cheese is also good shredded on top, and if you want it to be golden browned on top, finish it under the broiler for a minute or two (I am usually too lazy for that step!)

Anyway, Elle...just wanted to let you know that your Magic Sauce is still one of my favorites...and however I vary it, it still reminds me of the first time you posted the recipe on the PP forum.