BEST CRABCAKE SAUCE ON EARTH

Pinot Grigio-Dijon Crabcake Sauce

This sauce is the perfect complement for your favorite crab cake.

Hardware: Large mixing bowl, wire whisk, chef’s knife, rubber spatula, mortar and pestle, storage container

Ingredients: 

12 Tablespoons finely minced shallots

12 tablespoons green peppercorns packed in brine (essential!!)

4 Tablespoons peanut oil

3 cups Pinot Grigio white wine

4 Tablespoons whole black peppercorns

4 cups coarse grain Dijon mustard

4 cups mayonnaise

4 cups sour cream

½ cup honey

1 Tablespoon Kosher salt

Procedure:

1. Finely mince the shallots with a Chef’s knife.
2. Remove the green peppercorns from the brine and crush them in a mortar and pestle or use a food processor chopping blade and pulse until coarsely ground.
3. Freshly coarse-grind the black peppercorns. An electric spice grinder can save a lot of time here. A coffee grinder, reserved solely for grinding spices works great for small quantities. A food processor works best for large quantities.  
4. Combine all ingredients in a large mixing bowl until thoroughly mixed, using a wire whisk.
5. Place in a storage container and refrigerate. Use within one week.

Yield: one gallon