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Bahama Breeze Citrus Mustard Sauce




Source of Recipe


You Asked For It; Ft. Lauderdale Sun-Sentinel newspaper


Recipe Introduction


Here is the recipe for the deliciously versatile mustard sauce served with the coconut shrimp at the Bahama Breeze restaurant. We can all enjoy that extraordinary sauce at home when we aren't able to visit one of the restaurants. The Creole mustard and seasonings can be found in most supermarkets. A popular brand, and the one we favor, is Zatarain's.

In addition to serving this sauce with coconut shrimp, the restaurant serves it with onion rings. But don't stop there. The Bahama Breeze culinary team says the sauce goes great with seafood, chicken and pretty much anything fried. It is excellent as a glaze and/or dipping sauce with fish, shrimp and chicken. It also makes a great alternative to cocktail sauce for boiled shrimp. The slightly sweet taste of the orange marmalade tames the spicy but pleasant tang of the Creole mustard and seasonings.

We suggest you make the sauce several hours ahead of serving so ingredients have time to get acquainted.
You will be delighted at the ease of preparation. You can halve the ingredients if you want.



Recipe Link: http://sun-sentinel.com

List of Ingredients




1-1/2 cups orange marmalade (we used our favorite Smucker's)
¾ cup mayonnaise (we used Hellmann's )
2 tablespoons prepared horseradish
½ cup Creole mustard (we used Zatarain's )
2 teaspoons fresh-squeezed lemon juice
1/4 teaspoon Creole seasoning (we used Zatarain's)
1/4 cup cold water



Recipe



In a good blender or a food processor fitted with the metal blade, process or puree all the ingredients together until smooth. Refrigerate several hours to chill completely before serving. Makes about 23/4 cups.