Brandy Mayonnaise Sauce for Crab Legs &/or Crab Cakes (CQ #4 - Wales)

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6-8
Servings

10m
Prep Time

0m
Cook Time

10m
Ready In

Recipe: #26513

July 13, 2017

Categories: Condiments, Sauce, Dairy, Alcohol, Budget-Friendly, Easy/Beginner Cooking, One-Bowl Does it!, No-Cook, Quick Meals, Entertaining, Sunday Dinner, Hand Mix/Whisk, Refrigerator, Gluten-Free, Kosher, Low Carbohydrate, Vegetarian more

recipe by:
TwisSis

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recipe by:
TwisSis

"Found @ saveurdotcom & entered here for play during Culinary Quest #4 - Exploring the Welsh cuisine for CQ #4 has been a happy adventure, mainly due to the wealth & popularity of seafood which they manage to make a part of most fine-dining experiences, but also joins home-cooking type meals in Wales as well. My main goal has been to discover & use crab meat the way the Welsh do. In this recipe, they have replaced the more pedestrian tartar sauce w/a “Star Status” sauce for use w/crab legs or crab cakes. Neither are ordinary, but they become extraordinary using this lovely sauce. ENJOY!"

Original recipe yields 6-8 servings

Metric US

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Ingredients

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1 cup mayonnaise
3 tablespoons brandy
3 tablespoons ketchup
2 tablespoons sour cream

2 teaspoons Dijon mustard
1 lemon, whole (zested & juiced)
Kosher salt & freshly ground black pepper, to taste

Nutritional

Serving Size: 1 (88.2 g)
Calories 129.8
Total Fat - 8.1 g
Saturated Fat - 1.5 g
Cholesterol - 11.5 mg
Sodium - 423.2 mg
Total Carbohydrate - 15.1 g
Dietary Fiber - 1.1 g
Sugars - 4.4 g
Protein - 1.2 g
Calcium - 22.6 mg
Iron - 0.4 mg
Vitamin C - 19.1 mg
Thiamin - 0 mg

Step 1

Combine ingredients in a bowl, stir until smooth & refrigerate until ready for use. (I would prob make this in a fairly wide-mouth jar w/a lid, shake it well & then use from the jar as needed)