This will keep in the refrigerator for about a week. Serve any leftover on sandwiches or with boiled shrimp.
Makes about 1 cup
3/4 cup light mayonnaise
1/4 cup Creole mustard
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
1 tablespoon finely chopped bread-and-butter pickles
1 teaspoon lemon zest
1 tablespoon lemon juice
1/2 teaspoon hot sauce
1/4 teaspoon filé powder
1/8 teaspoon salt
1/8 teaspoon pepper
1. Stir together all ingredients.