MAKES 1⁄2 CUP

This sweet sauce is traditionally served with Gravlax, but would be just as delicious served with grilled or poached salmon.

1⁄4 cup dijon mustard
1 tsp. dry mustard
1 tbsp. sugar
1⁄2 tsp. salt
1 tbsp. lemon juice
1⁄4 cup olive oil
2 tbsp. fresh dill leaves, chopped

1. Mix dijon mustard with dry mustard in a small bowl. Use a whisk to beat in sugar, salt, and. lemon juice. Continue beating while you drizzle in olive oil.

2. Stir in dill leaves. Cover and store in the refrigerator for up to a week.