The mustardy dipping sauce pairs well with peel 'n' eat shrimp.
This recipe goes with Boiled Shrimp
Southern Living DECEMBER 2013
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.
Note: We tested with Maille Dijon Originale Mustard.
PACKAGE IN: Cardboard Drink Carrier ($1.50; thinkgarnish.com); Weck 1/5 Liter Jar ($3.99; worldmarket.com)
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