Photo: Hector Sanchez; Styling: Caroline M. Cunningham 
Hands-on Time
5 Mins
Total Time
5 Mins
Yield
Makes 8 oz.

The mustardy dipping sauce pairs well with peel 'n' eat shrimp.

 

How to Make It

Step 1

Stir together mayonnaise, Dijon mustard, Worcestershire sauce, and Asian hot chili sauce in a small bowl. Spoon mustard sauce into 1 (8-oz.) jar. Store in refrigerator up to 3 weeks.

Step 2

Note: We tested with Maille Dijon Originale Mustard.

Step 3

PACKAGE IN: Cardboard Drink Carrier ($50; thinkgarnish.com); Weck 1/5 Liter Jar ($99; worldmarket.com)

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