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Yield: 1 1/4 cups.

1 tablespoon dry mustard
2 tablespoons dry white wine
1 cup mayonnaise
1/4 cup heavy cream
Dash of hot sauce

In a small bowl, combine dry mustard and white wine.

Let stand for 30 minutes.

Add remaining ingredients.

Whisk until smooth.

Cover and refrigerate until used.

Serve as a sauce for crab claws, shrimp, or lobster.

Note: Mustard may be covered and refrigerated for up to one week.

Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit


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