Yield: 2 servings
Measure | Ingredient |
---|---|
1 cup | Sweet mustard |
1 cup | Sour cream |
½ cup | Chopped fresh dill |
Mix all ingredients together. Cover and refrigerate until ready to use. The sauce will keep for up to 3 days if refrigerated.
Great with Gravlax and other fish.
Makes 2 cups.
Source: The Silver Palate Restaurant, NY