Stone Crab Mustard Sauce


  • 2 Oz. of Coleman’s English Dry Mustard
  • 1 Qt. of Mayonnaise (Use 3/4 of it)
  • 1/2 Cup of Lea and Perrins Worcestershire Sauce
  • 1/2 and 1/2 Cream


Blend ingredients slowly (about 3 to 5 minutes) and add a small amount of half and half until the mixture has a nice creamy consistency.


Refrigerate no longer than 5 days due to the half and half content. Coleman Mustard may be adjusted to individual taste. Caution: the spice in the mustard with gain strength when refrigerated.