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MIAMI MUSTARD
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 TheOtherWhiteMeat.com
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