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Reviewed: Oct. 9, 2007

I really did not like this sauce at all. My husband wanted to try something different with crabcakes other than the traditional tartar I usually make. We tasted it before hand and it was way too intense. So, he took just a teaspoon and thinned it out with more mayo and it still was too intense. It would probably be good on a burger but not seafood.

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cheffonade

	Cooking Level: Expert Home Town: Augusta, Georgia, USA Living In: San Antonio, Texas, USA
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Reviewed: Mar. 17, 2007

I admit, I didn't expect much, but found this sauce to be interesting and TASTY. Easy to throw together. Will make this one again and again, this recipe is a keeper in my kitchen!

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MoonPye

	Cooking Level: Intermediate Home Town: Kearny, New Jersey, USA Living In: Hawley, Pennsylvania, USA
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Reviewed: Jun. 21, 2005

I made this as directed with the wasabi powder. We used it with salmon and enjoyed it. The taste is not for the faint of heart. My husband suggested I add a little Spenda/sugar and that helped to cut the mustard taste. I would cut the mustard to one teas or not at all. Otherwise, we liked it.

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TWAIN_HARTE

	Cooking Level: Expert Living In: Fremont, California, USA
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Reviewed: Aug. 2, 2004

Execellent new tartar sauce/cocktail sauce I added to my recipe file. Severd it with a walnut crusted salmon. The sweet/hot together woke up the taste buds. Not a sauce to be spread on your fish and baked! It is meant to be served as a side dipping sauce. I tried to make it with yellow mustard once, and it wasn't as good. It needs the Dijon mustard. Hubby and friends really enjoyed it.

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STELLARMOM3

	Cooking Level: Intermediate
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Reviewed: Dec. 11, 2003

We loved it as a dipping sauce for shrimp cocktail! I used 1 teaspoon of wasabi paste instead of the powder.

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DECAR48


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Reviewed: Nov. 5, 2003

Thanks Sally. I will check the Asian market next time I'm in London or Toronto.

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MISTY 179


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Reviewed: Sep. 29, 2003

I'm not usually one to rate things online, but this sauce was completely awful on seared tuna. You'd be much better off just using dijon mustard. The wasabi brought a very unappetizing bitterness to the fish. I'd recommend that you try this in a one-person quantity first instead of the default 10.

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becky212


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