Mustard Lime Sauce Recipes
KEY LIME MUSTARD SAUCE
Wonderful "island" cocktail sauce. Recommended for Conch Fritters or any other fried seafood.
Provided by mewmew
Categories Caribbean
Time 10m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Combine mayonnaise, mustard and lime juice. Add salt and pepper to taste. Serve with seafood or as a dip for shrimp.
Nutrition Facts : Calories 164.4, Fat 13.5, SaturatedFat 1.9, Cholesterol 10.2, Sodium 418.8, Carbohydrate 11.5, Fiber 0.5, Sugar 3.1, Protein 0.9
HONEY MUSTARD LIME DRESSING
My favorite salad dressing is Caribbean Garlic by Island Grove. It's a honey mustard dressing with lime and garlic. Due to an allergy to vegetable gums that I have, all commercially made salad dressings are a no no for me. I created this to fulfill that need. This recipe makes a small amount, but you could easily double it. I prefer to make small amounts since I eats a lot of salad and like to vary my choices. Hope you enjoy this dressing as much as I do.
Provided by LARavenscroft
Categories Salad Dressings
Time 10m
Yield 1/2 cup, 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients except oil in a a blender or food processor.
- Blend until well combined.
- Add oil and blend until completely combined.
- Chill, preferably overnight to blend flavors.
- Serve on your favorite salad.
Nutrition Facts : Calories 99.6, Fat 7, SaturatedFat 0.9, Sodium 230.1, Carbohydrate 9.9, Fiber 0.3, Sugar 9, Protein 0.4
KEY WEST SHRIMP BOIL WITH KEY LIME MUSTARD SAUCE
Steps:
- Stir mayonnaise, lime juice, Dijon mustard, sugar, and hot pepper sauce together in a bowl until smooth; season with salt and pepper.
- Cover bowl with plastic wrap and refrigerate mustard sauce for at least 2 hours.
- Mix beer, lemon juice, seafood seasoning, hot pepper sauce, garlic, cayenne pepper, and black pepper together in a saucepan; bring to a boil and add shrimp. Cook shrimp just until they are bright pink on the outside and the meat is no longer transparent in the center, about 2 minutes; drain immediately.
Nutrition Facts : Calories 508.6 calories, Carbohydrate 10 g, Cholesterol 359.4 mg, Fat 31.1 g, Fiber 0.2 g, Protein 38.2 g, SaturatedFat 4.9 g, Sodium 1341.9 mg, Sugar 1.5 g
COLD POACHED SALMON WITH MUSTARD-LIME SAUCE
Categories Fish Mustard Brunch Poach Lunch Lime Salmon Summer Chill Sour Cream Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 6
Number Of Ingredients 10
Steps:
- Pour 3 cups water and 1 1/4 cups wine into each of 2 large skillets and bring to boil. Turn off heat. Season salmon with salt and white pepper. Place 3 fillets in each skillet; let stand 6 minutes. Turn salmon over in liquid; let stand 5 minutes. Bring liquid in skillets just to simmer and cook until salmon is just cooked through, about 30 seconds. Using slotted spatula, transfer salmon to platter. Cover and refrigerate until cold, about 3 hours or up to 1 day. Let salmon stand at room temperature 1 hour before serving.
- Stir sour cream, mustard, lime juice, honey and lime peel in bowl to blend. Cover; chill until cold, at least 1 hour. Can be made 1 day ahead. Keep chilled.)
- Arrange salmon on plates. Drizzle with some sauce. Top with basil. Serve, passing remaining sauce separately.
KEY LIME MUSTARD SAUCE OLIVIA'S, OLD KEY WEST RECIPE - (4.1/5)
Provided by MJH
Number Of Ingredients 6
Steps:
- Mix all ingredients together in large bowl until incorporated
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