Gravlaxsas (mustard & dill sauce)

Yield: 3 /4 cup

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 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