Gravlaxsas (mustard & dill sauce)

Yield: 3 /4 cup



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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