Quote:
Originally Posted by milt
I couldn't eat that thing. But the crab sauce looks good. I think the brand of Dijon will be the make or break. I like horseradish.
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Horseradish is good, especially on beef sandwiches. But, for the crab sauce, I have to recommend traditional Dijon, preferably a French one.The mustard contributes to the flavor of the finished sauce but you shouldn't be able to taste it as mustard. It's a flavor that remains in the background.
JR