Definitely let this sit overnight in the fridge. The difference in the flavor is noticeable. It's much more mellow and melded and you'll like it better. I was glad I made this the day before I needed it because the difference was greatly improved.
Member since: Feb 20, 2010
01Rachel June 26, 2014 REVIEW:
The sauce brings out the flavor in the stone crab. For those who find the flavor comes on a little too strong, a reduction to one half a tablespoon of dry mustard powder will result in a milder sauce, allowing the sweet flavor of the crab meat to really break through.
Member since: Jan 8, 2010
ChefSageCook November 6, 2013 REVIEW:
This is also good with chicken nuggets!
DABTPA August 18, 2013 REVIEW:
I have been using this recipe since I got it from Joe's Restaurant about 10 years ago. It is fabulous for all fish. I have made 4 batches this month. The original recipe calls for Coleman's dry mustard, A1 steak sauce, Lea & Perrins worchestercire sauce and Hellman's mayo. I always use the branded products. I find the mustared sauce makes it too spicey for my taste. I now put a dash of Old Bay seasoning in it that makes it great. If you use the dry mustard, just use less than half a teaspoon unless you want your sauce to have a real kick. Milk will work fine in place of half & half, but the sauce wll not be as rich and smooth. I made a batch this evening with staght cream and it was fantastc!
Andres June 30, 2013 REVIEW:
Used this for fried shrimp. It was good but maybe I didn't let it sit long enough because the flavors seemed a little sharp and not quite like I remember from Joe's. It's good though.
Member since: Jan 27, 2012
srbone January 30, 2012 REVIEW:
Amazing, just like the original. Saved the trip to South Beach.
Member since: Jan 1, 2012
chefswife1504 January 1, 2012 REVIEW:
Love this recipe! Couldn't remember how to make Joe's sauce, here it is. I took the advice of a couple chefs and halved the dry mustard--came out great. THX.
4myboyz December 31, 2010 REVIEW:
Liked this recipe..used 1 TBSP regular ground mustard( didn't have coleman) added a little more worcestershire and about a tablespoon of dijon mustard, because I really didnt taste much mustard. Really good!
foodie December 30, 2010 COMMENT: To those that stated the sauce was bitter, you must let it mellow in the fridge for a few hours before serving. It makes all the difference in the world!
2D4 October 21, 2010 REVIEW:
This was as close as it gets to the real thing. Using the Coleman's Dry Mustard makes all the difference in the world!
Kathy in Miami February 2, 2009 REVIEW:
I squeeze a lime in my sauce as well. Idea given to me by the gentleman who used to sell stone crabs at Scotty's Market (no longer there) in Coconut Grove.
Stephen October 22, 2008 REVIEW:
Like the recipe but use 1/2 tablespoon of dry Colemans Mustard instead of the 1 tablespoon, as the recipe calls for, which makes it much nicer and not bitter.
scubadiver February 8, 2008 REVIEW:
Thank you for sharing your delicious mustard sauce. Just like being there.
Guest Foodie May 17, 2007 COMMENT: I've had this recipe for years but it is too bitter. I added more A-1 than worcestershire, probably double the amount and also a pinch of sugar. You have to play with it until it's to your own taste. Also used half and half. i serve it with my crab cakes.
Member since: Jan 4, 2007
jungledog1 January 4, 2007 REVIEW:
Absolutely wonderful! Very authentic. I used Picapaw Sauce instead of A-1. Excellent!
Member since: Apr 10, 2004
chas1094 April 10, 2004 REVIEW:
I cant say that this was even close to Joe's. We were not able to eat this. It was very bitter...
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