Hot Mustard Mayonnaise

Name: Hot Mustard Mayonnaise
Yield: Makes about 1½ cups.
Cuisine: United States
Ingredients: 1 tablespoon Creole (whole-seed) or Dijon mustard; 1 tablespoon lemon juice, or more as needed; ½ teaspoon salt; ¼ teaspoon white pepper; dash Tabasco sauce; 1 cup corn or peanut oil; 1 egg; ¼ cup cooked crawfish tails, shrimp, or shrimp butter

Preparation info

Makes about
1½ cups
.

Difficulty
Easy

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.

Ingredients

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

Americas
United States
Sauce
Pescatarian
Spicy
Raw
Gluten-free

Method

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.