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
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.