Yield: 3 /4 cup
|4 tablespoons||Mustard; dark, highly seasonsed, prepared|
|1 teaspoon||Mustard powder|
|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