Adapted from Coastal Living, January, 2003
~from Savoring Time in the Kitchen
1 cup mayonnaise
1/2 cup spicy brown mustard
2 tablespoons light brown sugar
2 tablespoons dry sherry
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
Mix all ingredients together in a bowl until well blended. Cover and refrigerate for at least one hour. Serve with stone crab claws.
Makes 1 3/4 cups.