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Mustard Sauce for Stone-Crab Claws

This mustard sauce contrasts nicely against the sweet flavor of fresh crab claws.

  • Yield: Makes about 2 1/2 cups (enough for about 3 dozen claws)

Source: Martha Stewart Living, January 2004


  • 2 cups mayonnaise
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons dry mustard
  • 1/2 cup heavy cream
  • Coarse salt


  1. Whisk together mayonnaise, Worcestershire sauce, and dry mustard in a medium bowl. Whisk in heavy cream until smooth; season with salt. If not serving immediately, refrigerate, covered, up to 1 day; whisk briefly before serving.

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