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  • Writer's pictureTommy Centola

Creole Mustard Sauce

Here's the sauce for topping the Crab Beignets from Monday. It's also great for other fried seafoods.

3/4 cup mayonnaise

1/4 cup sour cream

2 tablespoons Creole mustard

2 tablespoons half-and-half

1 tablespoon lemon juice

1/8 teaspoon ground black pepper

1/4 cup finely chopped cooked bacon ( about 4 slices)

In a small bowl, stir together mayonnaise, sour cream, mustard, half-and-half, lemon juice and pepper. Stir in bacon. COver adn refrigerate up to one day.


Creole & Cajun Comfort Food is now available online.

Good Cooking, Good Eating and Good Living!!!

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