| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Swedish | Sauces, Swedish | 3 | /4 cup |
INGREDIENTS
| 4 | T | Mustard, dark highly |
| seasonsed prepared | ||
| 1 | t | Mustard powder |
| 3 | T | Sugar |
| 2 | T | White Vinegar |
| 1/3 | c | Vegetable oil |
| 3 | T | Dill, fresh chopped |
INSTRUCTIONS
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 Collection of recipes from "Great Sysops of the World" from COOKFDN ops. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgsotw1.zip
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