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!
Jun 30, 2013
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.
Jan 30, 2012
srbone Member since: January 27, 2012
Amazing, just like the original. Saved the trip to South Beach.
Jan 1, 2012
chefswife1504 Member since: January 1, 2012
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.
Dec 31, 2010
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!
Dec 30, 2010
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!
Oct 21, 2010
This was as close as it gets to the real thing. Using the Coleman's Dry Mustard makes all the difference in the world!
Feb 2, 2009
Kathy in Miami
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.
Oct 22, 2008
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.
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