Healthy sauces like Chef Anthony’s signature Mustard Sauce can be somewhat time-consuming, so cook up a big batch (our recipe yields 2½ cups). It keeps really well (at least three weeks in the fridge) and, of course, you can enjoy it not just as a dipping sauce for stone crabs but in all sorts of ways. For example:
- Pair with balsamic vinegar for a zesty salad dressing.
- Spread on your sandwiches or wraps.
- Mix a teaspoon or two into your baked potato.
- Add to your veggie stir fry.
- Mix with chopped baby red potatoes, onions, and red bell peppers; then roast in a Pyrex pan in the oven.
- Stir into a tuna salad along with fat-free mayo, diced celery, and canned low-sodium tuna.
- Add to your homemade soups, or jazz up canned, low-sodium varieties.
- Spoon over salmon or chicken. Bake, broil, or grill.
Makes 2½ cups
- 6 tablespoons mustard powder
- 1/8 cup very cold water
- ½ cup cider vinegar
- 1 cup dry white wine, divided
- ¼ cup minced yellow onion
- 2 tablespoons minced shallots
- 1½ tablespoons minced garlic
- 1 bay leaf
- ½ teaspoon black peppercorns
- 1 tablespoon cold fresh lemon juice
- 1 teaspoon Splenda
- 1 tablespoon mustard seeds
- 1 tablespoon brown mustard seeds
In a bowl, stir together mustard powder and water to make a paste.
In a saucepan, combine vinegar, ½ cup of wine, onion, shallots, garlic, bay leaf, and peppercorns. Bring mixture to a simmer over moderate heat. Simmer mixture until reduced by two thirds.
Strain mixture using an ordinary mesh kitchen strainer. Cover and chill.
Stir the chilled vinegar reduction into the mustard paste. Add lemon juice and Splenda; stir to combine.
Let mixture stand for at least 20 minutes. Then transfer mixture to a saucepan; bring to a simmer over low heat and cook for 25 minutes. Remove from heat and cool.
In a separate saucepan, simmer remaining ½ cup white wine and both mustard seeds. When liquid is reduced by half, remove from heat and cool.
Add mustard seed reduction to mixture