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Use as a dip for shrimp, lobster claws, or crab (Florida Stone Crabs). The dip is great with raw vegetables as well as cooked asparagus or artichokes.
For Salad Dressing: Mix with cooked and cooled vegetables or salad greens for a cold but not too
tart a salad.
For Condiment: Serve Key Lime Mustard Sauce with ham, in or out of a sandwich. It’s great with
hotdogs or hamburgers.
Tropical Baked Fish: Spread an even coat of Key Lime Mustard Sauce over a whole fish or filets
and bake at 350° in an oven for 7 minutes per pound. Don’t over cook, keep it moist and flakey.
BROCCOLI AND CAULIFLOWER WITH FLORIBBEAN KEY LIME MUSTARD AND CHIVE BUTTER:
The flavorful butter adds plenty of zip.
Using fork, blend butter, mustard and lemon peel in small bowl. Mix in cup chives. Season with salt and pepper. Steam cauliflower and broccoli using salted water 4 minutes. Transfer vegetables to bowl of ice water. Drain. (Butter mixture and vegetables can be made 1 day ahead. Cover separately and chill.) Combine butter mixture and vegetables in large pot. Toss gently over medium heat until vegetables are heated through and coated with butter mixture, about 5 minutes. Transfer to bowl. Sprinkle with remaining 1 tablespoon chives. Serves 8 to 10. |