The Secret Ingredient (Honey): Creamy Honey Mustard For Seafood
If you like effortless cooking, and you like seafood, you need to make this sauce. Growing up in Florida, I became very accustomed to having your seafood with mustard. When we go for stone crabs (which, after lobster, is just about the best thing that ever happened to the human mouth), you dive the claws down into this creamy mustard sauce, sometimes tanged up with key lime juice. It defines the experience of eating seafood in Florida.
The sauce in this post is the most versatile seafood sauce you could ever hope for. On a chilled seafood platter, it stays firm for dipping, and is cool and smooth and complex. Spooned over a hot piece of salmon straight from the grill, or over seared scallops, it melts into delicate rivulets that seep into the cracks in the fish. All you have to do is cook some seafood, and put this stuff on or near it, and the magic happens. For this photo, I paired it with a parsley-crusted roasted fillet of salmon, which you can serve, like the sauce, hot or cold.
I mix crème fraîche with Dijon and whole grain mustards, and a good amount of honey—enough so you can taste the sweetness, not just balance out the heat of the mustard. I find crème fraîche tastes less greasy than mayonnaise, especially when it melts, and it has the slight tang, which really works. That's the sauce. The ultimate honey-mustard. You can add less honey, add key lime juice, add herbs, or citrus zest. Do anything to flavor it and shake things up, but the basic is the classic, and it's just perfect the way it is.
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About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way. She also writes the French in a Flash series for Serious Eats.