Whip together all ingredients except crab claws and refrigerate for one hour. Serve with the stone crab claws, cooked, chilled and precracked.
br>While crab cakes are in the fridge, prepare sauce. Combine all
Place the mustard in a mixing bowl or the bowl of an electric mixer. Add the mayo and beat for 1 minute Add the Worcestershire sauce, steak sauce, cream, milk and a pinch of salt. Beat until the mixture is well-blended and creamy. If you'd like a little more mustard flavor, whisk in about 1/2 tsp more dry mustard until well-blended. Chill the sauce, covered, until ready to serve.
br>Combine the crab meat, mayonnaise, Dijon mustard, whole-grain mustard, carrot, lime
b>mustard, lemon zest, Old Bay, parsley, scallions, and egg. Add crab meat
To make the mustard sauce: Bring the cream to a
Prepare Wine Mustard Sauce by lightly sauteing shallots in
ermouth, chicken broth, Dijon mustard, and stone ground mustard.
Return chicken to
Arrange salmon fillets in baking pan, drizzle with combined butter and oil.
Top with lemon slices.
Bake in 400 degree Fahrenheit oven 15 minutes or until flesh is no longer translucent.
Mustard Sauce:
Lightly saute shallots in butter; add wine and reduce until nearly evaporated.
Add cream; cook and stir until thickened.
Add mustard, chives, and parsley.
Season to taste with salt.
To Serve:
Ladle serving of sauce on serving plate; arrange lemon topped salmon on sauce.
Garnish with pear tomatoes and parsley sprigs.
side.
To make the Mustard Sauce: Stir together all ingredients in
erve.
To make Grainy Mustard Sauce;.
Add vermouth to the
BLACKBERRY MUSTARD SAUCE.
Position knife blade in
Add onion, vinegar, sugar, cloves, mustard seeds, peppercorns and bay leaves
ooking.
Meanwhile, for the mustard cheese sauce, melt butter in a
r at room temperature with mustard sauce.
Mustard Sauce: Combine first 9 ingredients
mall bowl, add the mustard and cranberry sauce and stir to combine
Combine flour and a pinch of salt. Whisk in beer and 1/2 cup water gradually to form a smooth batter.
Heat oil in a large saucepan. Dip cauliflower into batter, draining off excess. Working in batches, deep-fry cauliflower for 2-3 mins, until golden brown. Drain on paper towels.
To make the yogurt-mustard sauce, combine all ingredients.
Serve cauliflower with yogurt-mustard sauce.
iquid.
To make the mustard sauce, melt butter in a saucepan
arm.
Add garlic and mustard to pan. Cook, stirring, for
Peel and devein the shrimp leaving the tails intact. Combine flour, salt, pepper and paprika in a medium bowl, stirring well.
Make a well in center of the flour mixture. Gradually add beer stirring until batter is smooth.
Dip shrimp in batter then dredge in the coconut. Fry shrimp in hot oil until lightly browned.
Drain in paper towels.
Orange Mustard Sauce: Combine marmalade, juice and mustard in a small bowl, stirring well. Makes 1 cup.
Jan.