Mustamaise sauce is worth dipping into

January 14, 2011|Scott Anderson | Culinary Passion

This sauce comes from my past — way back to 1985 — when I first started working at the Publick House Restaurant and Inn located in Chester, N.J.  

I was fresh out of high school, knew everything and was ready to go into the culinary world. Then a large dose of reality set in. I realized the long hours, and educational opportunities did not guarantee me a spot in Culinary History.

So, with that knowledge I settled into the life of a part-time prep cook and worked my way up to kitchen supervisor better known as sous chef.

One of my first jobs was to makes gallons of this deliciously rich sauce.

So, to spread a little cheer and to give my readers something new to dip into, I give you: Mustamaise sauce.

Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.

Mustamaise sauce

1/4 cup dry mustard
1 1/4  cups honey
1/2 cup Dijon mustard
2 tablespoons Worcestershire Sauce
2 quarts olive oil mayo (I substituted this for regular mayo)

In a large mixing bowl combine the dry mustard, honey, Dijon mustard and Worcestershire sauce. Mix well with a slotted spoon or wire whisk, making sure all the ingredients are blended smoothly.

Add the mayonnaise, and mix well. Store in a sealed container overnight and serve cold as a dip for chicken fingers, cheese sticks or fresh vegetables.

Cook's note: This recipe can be doubled or halved easily if so desired.

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