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Mustard Sauce

  • yield: Makes 1/2 cup

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Ingredients

  • 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

Cook's Note

The sauce may be stored in an airtight container for up to 1 week.

Directions

  1. Step 1

    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.

Source
Martha Stewart's Cooking School

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