6 quarts mayonnaise
2 quarts half and half cream
3/4 C coarsely ground pepper
1/3 C thinly sliced green onions
1/4 C salt
2 T white pepper
2 T hot pepper sauce
1 T Worcestershire sauce
Combine all ingredients in a large bowl; mix well. Transfer to jars or bottles; refrigerate.
Yield: about 2 gallons
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