Saturday, February 07, 2015

Mustard Sauce

1/2 cup Duke's mayonnaise
1/2 cup sour cream
2-4 Tbs prepared mustard (according to taste)

Stir until smooth.  Store/refrigerate in glass container.

I use this sauce in a variety of ways.  In addition to trying different mustards (dijon, stone ground), I substitute prepared horseradish (for the mustard) when serving with corned beef or roast beef.

Here are some examples:

topping for steamed broccoli
*icing* for baked fish
sandwich spread, especially *Flat Rocks*