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Joe's Mustard Sauce

This classic mustard sauce is a sophisticated accompaniment that brings a sharp, creamy lift to any meal. Inspired by the famous Joe’s Stone Crab original, this vegetarian recipe balances the pungent heat of Colman’s dry mustard with smooth mayonnaise and savoury Worcestershire sauce. A splash of single cream mellows the finish, creating a luxurious texture that is far superior to any shop-bought alternative.

Quick to whisk together, this versatile sauce is naturally at its best when served chilled. While it is the traditional partner for cold seafood, it also works brilliantly as a punchy dip for roasted seasonal vegetables or as a refined spread for a steak sandwich. Simply prepare it an hour ahead of time to allow the bold flavours to develop in the fridge.

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Ingredients for Joe's Mustard Sauce

  • 1 tablespoon Colman's dry mustard, or more to taste,

  • 240ml mayonnaise

  • 2 teaspoons Worcestershire

  • 1 teaspoon A-1 sauce

  • 2 tablespoons single cream

  • salt

How to make Joe's Mustard Sauce

Place the mustard in a mixing bowl or the bowl of an electric mixer. Add the mayonnaise and beat for 1 minute.

Add the Worcestershire, A-1, cream, and a pinch of salt and beat until the mixture is well blended and creamy. If you'd like a little more mustardy bite, whisk in 1/2 teaspoons more dry mustard until well blended. Chill the sauce, covered, until serving.

Descargo de responsabilidad

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Historia del artículo

La información de esta página ha sido revisada por médicos cualificados.

  • 17 Enero 2026 | Publicado originalmente

    Autores:

    Editores de recetas del Reino Unido

    Revisado por expertos

    Editores de recetas del Reino Unido
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