Dill And Mustard Sauce
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons Gulden's spicy brown mustard
- 2tablespoons prepared mustard, preferably Dijon
- 3tablespoons white vinegar
- 3tablespoons sugar
- Salt to taste, if desired
- Freshly ground pepper to taste
- ½cup corn, peanut or vegetable oil
- ½cup chopped fresh dill
- 1tablespoon Cognac
Nutritional analysis per serving (2.5 servings)
486 calories; 46 grams fat; 3 grams saturated fat; 0 grams trans fat; 33 grams monounsaturated fat; 8 grams polyunsaturated fat; 17 grams carbohydrates; 1 gram dietary fiber; 15 grams sugars; 1 gram protein; 276 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the two mustards, vinegar, sugar, salt and pepper in a mixing bowl.
- Step 2
Start beating with a wire whisk while adding the oil in a thin stream. When all the oil is added, stir in the dill and Cognac.
Private Notes
Comments
Serve on smoked salmon tartare, on endive. Light and flavorful -- welcome flavors in the winter.
Cut way down on the sugar, knowing my family's preferences. The recipe didn't suffer for it. Used it on cast iron-cooked salmon filets. Delicious, and we immediately started talking about other things to put it on.
Peanut oil was a mistake - the peanut flavor overpowered everything else.
Cut way down on the sugar, knowing my family's preferences. The recipe didn't suffer for it. Used it on cast iron-cooked salmon filets. Delicious, and we immediately started talking about other things to put it on.
Serve on smoked salmon tartare, on endive. Light and flavorful -- welcome flavors in the winter.
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