Mustamaise Sauce

Scott Anderson


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 New Jersey. 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 in to, I give you – Mustamaise sauce.

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10 Min


1/4 c
dry mustard
1 1/4 c
1/2 c
dijon mustard
2 Tbsp
worcestershire sauce
2 qt
olive oil mayonnaise

Directions Step-By-Step

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.
This recipe can be doubled or halved easily if so desired.

About this Recipe

Course/Dish: Dips
Other Tag: Quick & Easy