| 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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