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1. In a small, deep bowl, mix the two mustards, sugar and vinegar to a paste.
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2. With a wire whisk, slowly beat in the oil until it forms a thick mayonnaise like emulsion. Stir in the chopped dill.
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3. 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.
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