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.
How to Make Mustamaise Sauce
- 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.