Chasen's Mustard Sauce
"Chasen's Restaurant served this mustard sauce with cold seafood such as their fresh crab salad."
- Ready In:
- 10mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 1 medium bermuda onion
- 1⁄2 teaspoon dry mustard (such as Coleman's)
- 1 tablespoon prepared mustard (such as French)
- 2 teaspoons Worcestershire sauce
- 1⁄4 teaspoon pepper, freshly ground
- 4 tablespoons mayonnaise
directions
- Grate onion, place in the center of a linen napkin; squeeze out and reserve juice; discard pulp.
- Combine onion juice and dry mustard, blend into a paste.
- Add prepared mustard and Worcestershire sauce.
- Sprinkle pepper over mayonnaise.
- Add to first mixture, and blend thoroughly.
- Serve with cold sea food.
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RECIPE SUBMITTED BY
lynnski LA
Los Angeles, CA
I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking.
I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.
