Reviewed: Mar. 20, 2013

This was very good! Considering the few ingredients and lack of seasonings, this was surprisingly tasty...I would make this again! Thanks for sharing. :)

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2 users found this review helpful

Reviewer:

Christina

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Jun. 4, 2012

I made this sauce to serve alongside "Crab Cakes II" this evening. We loved it! I didn't measure exactly, I kind of eyeballed everything. I used plain old yellow mustard, per personal preference, and only had bottled lemon juice. I liked this so much I'm already trying to think of what else I can serve it with! THANKS for the recipe, Nancy.

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1 user found this review helpful

Reviewer:

lovestohost

Cooking Level: Intermediate

Reviewed: Apr. 29, 2012

I made the 6 serving version and it was more than enough for people. Tasted really well with crab cakes.

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2 users found this review helpful

Reviewer:

imsomr

Cooking Level: Intermediate

Reviewed: Oct. 18, 2011

Good stuff. It went great with fried catfish cakes.

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3 users found this review helpful

Reviewer:

LouisvilleHugger

Living In: Louisville, Kentucky, USA

Reviewed: May 28, 2011

This is a nice sauce to compliment crab cakes. what I like about this sauce is I can adjust the amount of dijon mustard to taste. This was very easy to mix. I chilled the sauce first for 30 minutes before serving with crab cakes. Bf would have wanted more mustard but he gave this a 5 stars anyways. I thought it was fine just as it was.

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1 user found this review helpful

Reviewer:

OkinawanPrincess

Cooking Level: Intermediate

Living In: Honolulu, Hawaii, USA

Reviewed: Apr. 15, 2011

I was after a sauce or aioli for crab cakes - something delicious and compatible, and something that looked good to garnish the plate. No two words about it... this was EXACTLY what I had in mind.

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20 users found this review helpful

Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Jan. 31, 2011

Just tried this sauce with some sauteed chicken breasts and it worked out very well. Used whole grain dijon as that was all we had.

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4 users found this review helpful

Reviewer:

pallan

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

Reviewed: Sep. 14, 2010

This was phenomenal with crab cakes. I will use this again and again, and I imagine it would be delicious with shrimp and other types of seafood. Thanks for sharing!

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5 users found this review helpful

Reviewer:

jrbaker

Cooking Level: Expert

Living In: Charlotte, North Carolina, USA

Reviewed: Dec. 17, 2009

Very good. Took another reviewers suggestion and added horseradish (to taste). Served with crab cakes, but would also be yummy with stuffed mushrooms.

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1 user found this review helpful

Reviewer:

M-B

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

Reviewed: Sep. 27, 2009

I used this as a dip for vegetarian meatballs, and it was a delicious change from marinara sauce. I added more lemon juice and used low fat mayo and sour cream, because I'm trying to lose weight. I think it was delicious like this and would not use higher fat versions even if I wasn't watching my weight. I might also try it with some herbs added. Would be great on a veggie burger or a tomato sandwich too. Thanks!

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2 users found this review helpful