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Basic Mustard sauce

Ingredients

Sauce #1

1 cup mayonnaise
1 tbsp dry mustard 1 tsp A-1 steak sauce
2 tsp Worcestershire sauce 1 tbsp milk
1 tbsp heavy cream Salt
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Sauce #2
1 cup heavy cream ¼ cup Dijon mustard
1 tbsp chopped parsley Season with black pepper

Lagniappe

Blend all ingredients till smooth and creamy.
Heat in a sauce pan (do not boil). Great over Scallops, top with additional chopped
parsley
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Chineese

Walnut Shrimp sauce

With grand marnier

Ingredients

¼ cup Mayonnaise 10-12 medium shrimp (16-20)
¼ cup sweet condensed milk Corn starch for frying
½ tbsp honey Egg whites
2tsp Grand Marnier Broccoli florets
¼ cup sweetened walnut halves
Lagniappe

Combine the Mayonnaise and condensed milk in a small bowl and set aside.
Sauté the walnuts in ¼ cup water, ¼ cup sugar for about 10 minutes or until the glaze is brown, remove
from the pan and drain on some paper towels.
Toss the shrimp in some egg whites dust in some corn starch and fry in vegetable or canola oil (or boil till
pink and set aside).
Blanch the Broccoli florets and set aside
In a large sauté pan add the honey walnut ingredients and heat till warmed, add the shrimp and walnuts
and drizzle with the Grand Marnier and serve with the broccoli florets. Garnish with dried parsley and a
little paprika

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