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in a mixing bowl, whisk the mayonnaise and mustard until combined. add olive oil slowly while whisking and whisk until the mixture has returned to the original thickness of the mayo. add the hot sauce, ketchup, vinegar, worcestershire and lemon juice, whisking completely after each addition. stir in the garlic powder and salt and pepper. place bell peppers, onion and cabbage in a large bowl, pour dressing over and toss to thoroughly combine. refrigerate for at least an hour. serve cold.
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Controlled pour dispenser — drizzle olive oil without glugging
Hand blender for emulsifications, purees, soups, sauces
Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Visible mustard seeds — sausage, vinaigrettes, cheese boards
Italian pasta organized by shape — which sauce belongs with which pasta