Wolfgang Puck likes his hot dogs stuffed with Gruyère, wrapped in bacon, and served with sharp, tangy horseradish-mustard sauce.

Ingredients

• 1/2 cup plus 2 tablespoons mayonnaise
• 1/4 cup sour cream
• 1/4 cup drained prepared horseradish
• 1/4 cup dijon mustard
• 1 tablespoon honey
• 1 tablespoon minced shallots
• 1 tablespoon minced chives
• 1 tablespoon fresh lemon juice
• salt and freshly ground pepper
• 6 slices gruyère cheese (3 ounces)
• 6 all-beef hot dogs, slit lengthwise
• 6 thin slices of lean bacon
• 6 hot dog buns

Directions

1. Preheat the oven to 425°F. In a small bowl, combine the mayonnaise, sour cream, horseradish, mustard, honey, shallots, chives, and lemon juice and season with salt and pepper.
2. Place a slice of cheese in the center of each splayed hot dog, breaking the slice if necessary to fit it in. Wrap a slice of bacon around each hot dog and secure it with toothpicks.
3. Arrange the hot dogs on a rimmed baking sheet and bake in the upper third of the oven until the bacon is crisp, about 12 minutes. Remove toothpicks, place each hot dog in a bun, and serve, passing the horseradish sauce on the side.