| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Swedish |
Swedish, Sauces |
3 |
/4 cup |
INGREDIENTS
| 4 |
tb |
Mustard; dark, highly seasonsed, prepared |
| 1 |
ts |
Mustard powder |
| 3 |
tb |
Sugar |
| 2 |
tb |
White Vinegar |
| 1/3 |
c |
Vegetable oil |
| 3 |
tb |
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 Michele
Collection of recipes from "Great Sysops of the World" from COOKFDN ops.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgsotw1.zip
A Message from our Provider:
“If we can think and feel and love, our Maker can do all that and more”