Gravlaxsas (mustard & dill sauce)
Yield: 3 /4 cup
Ingredients:
- 4 tb Mustard; dark highly -seasonsed prepared
- 1 ts Mustard powder
- 3 tb Sugar
- 2 tb White Vinegar
- 1/3 c Vegetable oil
- 3 tb Dill; fresh
Instructions:
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
