This is a delicious sauce on any kind of seafood or savory patty. You can use more or less mustard powder; it’s pretty zingy! I found it in the South Beach Diet book, and you can find a version here. If I am ever in Miami, I definitely want to visit Joe’s Stone Crab restaurant!

The renovation: I don’t use A-1 steak sauce, because of the high-fructose corn syrup in it. I have swapped the heavy cream for skim or soy milk; the sauce is plenty rich with the mayo or Vegenaise. I do have a bottle of Lea & Perrin’s Worcestershire sauce in the fridge, and use that only in small amounts, like in this recipe. Some Worcestershire sauce has gluten in it, so be sure to read the label. This lasts a long time in the fridge. Put it in a squeeze bottle and you can make pretty squiggles on top of your crab cakes, salmon patties, fish, corn cakes, or faux fish sticks or fish tacos.

Suitable for:
vegan, gluten-free, reduced-sugar diets

Not for:
very low-sodium or migraine diets

Vegan Fish Tacos

Joe's Mustard sauce recipe | Gluten-free

Zingy sauce for fish tacos, crab cakes, and fish. Quick to make.
5 from 1 vote
Cook Time 5 mins
Total Time 5 mins
Course Dinner, Lunch
Cuisine American
Servings 24


  • 1 tbsp mustard (dry)
  • 1 cup mayonnaise (can use Vegenaise or home-made vegan mayo)
  • 2 tsp Worcestershire sauce
  • 1 tsp Bragg's liquid aminos (or tamari)
  • 2 tbsp soy milk skim milk


  • Blend with a mixer for about a minute.


Per serving:
If you need to watch your fat intake, use 1/2 C. light mayonnaise plus 1/2 C. nonfat yogurt (125 g each). Note that this will not keep as well as the original. Vegans can use veggie mayo and soy creamer.