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Mustard Sauce

  • Yield: Makes 1/2 cup
Mustard Sauce

Source: Martha Stewart's Cooking School


  • 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


  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.

Cook's Note

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

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