Gravlaxsas (mustard & dill sauce) - mshol

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

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