Hot Mustard Mayonnaise

Preparation info
  • Makes about

    1½ cups

    • Difficulty


Appears in
I Hear America Cooking

By Betty Fussell

Published 1986

  • About

For a good dipping sauce for shellfish, one Cajun-Creole trick is to add a bit of the shellfish itself to the oil and lemon to give it body and flavor. Creole mustard generally is hotter than Dijon mustard because it uses whole mustard seeds, but you can adjust the heat of the sauce by adjusting the amount of Tabasco sauce.


  • 1 egg
  • 1 tablespoon Creole (whole-seed) or Dijon mustard
  • 1 tablespoon


Put egg in blender or processor with mustard, lemon juice, and seasonings and blend. Add seafood and purée until fairly smooth. Add oil slowly, with machine running, until oil-egg mixture thickens. Taste for seasoning. Thin with lemon juice if desired.