- 1/4 cup Dijon mustard
- 1 teaspoon dry mustard
- 3 tablespoons sugar
- 2 tablespoons white vinegar
- 1/3 cup light vegetable oil
- 1 small bunch of fresh dill, finely chopped
Combine in the bowl of a food processor fitted with the metal blade, the mustards, sugar, and vinegar. Add the oil drop by drop until the mixture is thick. Remove sauce to a small bowl. Stir in dill. Refrigerate until ready to use.
SourceMartha Stewart's Cooking School