Mustard Sauce for Stone Crab Claws (and everything else)
This isn’t just a sauce for all of your seafood dipping delights — it’s THE sauce. Smooth, creamy, flavorful and little bit spicy (or a lot spicy if you want) you’ll start with a cup and then want to make a couple of quarts. Important to remember, do not use Miracle Whip or another mayonnaise substitute with sugar or sweeteners. You can use low-fat mayo if you must. We use Hellman’s but if you’re a Duke’s fan, go for it. Just depends on the ideological leaning of your particular taste buds. Spice it hot with a goodly dollop of cayenne or do the mild thing and leave the heat for later. However you make it, this is bound to be your new favorite for shrimp, fried grouper fingers and even chicken wings.
1 tablespoon dry mustard powder
1 cup mayonnaise, not miracle whip
2 teaspoons Worcestershire sauce
1 teaspoon steak sauce, like A1
1/4 cup heavy cream or half and half
Salt
Whisk together the dry mustard, mayonnaise, Worcestershire sauce, steak sauce, cream and salt until smooth and combined.
Chill for at least 30 minutes, or until ready to serve. Chilling for a few hours allows the flavors to meld.
Add a dash of hot sauce or cayenne pepper for a spicier sauce.
Serve the sauce at room temperature for the best flavor and dipping consistency.
Add a small amount of garlic powder or onion powder for extra flavor.
Add a teaspoon of lemon juice for a tangier sauce.
If the sauce is too thick, thin it with a little more cream or milk.
owned and operated by Tim, Heather and Danny O’Leary.
They have supplied Central Florida restaurants and residents
with prime seafood for more than a decade.
Their commitment is to always have
only the freshest seafood for your table.
101 N. Country Club Rd.
Lake Mary, FL 32746
407.330.2425
8780 E CR 466
The Villages, FL 32162
352.751.1755