Yield: 3 /4 cup
Measure | Ingredient |
---|---|
4 tablespoons | Mustard; dark, highly seasonsed, prepared |
1 teaspoon | Mustard powder |
3 tablespoons | Sugar |
2 tablespoons | White Vinegar |
⅓ cup | Vegetable oil |
3 tablespoons | Dill; fresh, chopped |
In a small deep bowl, mix the two mustards, sugar and vinegar to a paste. With a wire whisk, slowly beat in the oil until it forms a thick mayonnaise-like emulsion. Stir in the chopped dill. The sauce may be kept refrigerated in a tightly covered jar for several days, but will probably need to be shaken vigorously or beaten with a whisk to remix the ingredients before serving it again.
Source: Time/Life Foods of the World, Recipes: The Cooking of Scandinavia (1968) Typos by .\\\\ichele