Stone Crab With Mustard Sauce
Serves: 4
Hal Herzog
1 January 1970
Based on User reviews:
58
Spice
54
Sweetness
49
Sourness
42
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
3 tbsps
Dry Mustard1 small
Shallot (peeled and minced)2 large
Egg Yolk1 large
Lemon (juice of)1 tbsp
Dijon Mustard1 tsp
Kosher Salt1 tsp
Cayenne PepperDirections:
1
In a small bowl, whisk together the dry mustard, sugar, and 2 tablespoons warm water; let stand 5 minutes
2
In a small sauté pan over moderate heat, warm 2 tablespoons of the oil
3
Add the garlic and shallot and sauté, stirring occasionally, for 1 minute
4
In a large bowl using a balloon whisk, whip the egg yolks for 1 minute to lighten them
5
Whisk in the lemon juice, Dijon mustard, salt, and cayenne pepper
6
Add the dry-mustard mixture, along with the garlic and shallots, and stir until blended
7
Gradually drizzle in the remaining 3/4 cup plus 2 tablespoons oil, whisking to combine
8
Cover and chill at least 20 minutes before serving
9
DO AHEAD: The mustard sauce can be prepared ahead and stored, covered in the refrigerator, up to 24 hours
10
In a small bowl, whisk together the dry mustard, sugar, and 2 tablespoons warm water; let stand 5 minutes
11
In a small sauté pan over moderate heat, warm 2 tablespoons of the oil
12
Add the garlic and shallot and sauté, stirring occasionally, for 1 minute
13
In a large bowl using a balloon whisk, whip the egg yolks for 1 minute to lighten them
14
Whisk in the lemon juice, Dijon mustard, salt, and cayenne pepper
15
Add the dry-mustard mixture, along with the garlic and shallots, and stir until blended
16
Gradually drizzle in the remaining 3/4 cup plus 2 tablespoons oil, whisking to combine
17
Cover and chill at least 20 minutes before serving
18
DO AHEAD: The mustard sauce can be prepared ahead and stored, covered in the refrigerator, up to 24 hours
19
To Serve Serve the mustard sauce in small bowls or ramekins, alongside the stone crab claws
20
Serve the mustard sauce in small bowls or ramekins, alongside the stone crab claws