This is a delicate and sweet dill mustard sauce couples perfectly with Gravlax. It also pairs nicely with other seafood, roasted chicken, and lamb.
- 6 Tbs sweet honey mustard
- 2 Tbs Dijon mustard
- 2 tsp sugar
- pinch of salt
- 2 Tbs plain or white wine vinegar
- ⅔ cup canola oil
- ½ cup fresh dill, finely chopped
- Mix the mustards, sugar, salt, and vinegar. Slowly whisk in ⅔ cup canola oil until well incorporated into a smooth sauce. Stir in chopped dill. Chill until serving. Will keep, covered, in the refrigerator for 2-3 weeks.