Ingredients
Colman's dry mustard: 1 tbsp
Mayonnaise: 240 g
Worcestershire sauce: 2 tsp
A.1. sauce: 1 tsp
Heavy cream or milk: 60 ml
Salt: to taste
While stone crab meat is sweet and succulent on its own, dipping it into this tangy mustard-based sauce takes the experience to another level. Created in the 1920s by Joe Weiss, founder of Joe’s Stone Crab, the recipe remains unchanged today.
How to make Joe’s Stone Crab’s Famous Mustard Sauce
01.
Make the Sauce
- Place the mustard in a small mixing bowl.
- Whisk in the mayonnaise, Worcestershire sauce, A.1. sauce, cream, and a pinch of salt.
- Stir until well blended and creamy.
- Cover and chill until ready to serve.
