This sweet sauce is traditionally served with Gravlax, but would be just as delicious served with grilled or poached salmon.
Yield: makes 1/2 cup
- 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
- 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.
- Stir in dill leaves. Cover and store in the refrigerator for up to a week.