In a small deep bowl, mix the two mustards, sugar and
vinegar to a paste. With a wire whisk, slowly beat in
the oil until it forms a thick mayonnaise-like
emulsion. Stir in the chopped dill. The sauce may be
kept refrigerated in a tightly covered jar for several
days, but will probably need to be shaken vigorously
or beaten with a whisk to remix the ingredients before
serving it again.
Source: Time/Life Foods of the World,
Recipes: The Cooking of Scandinavia (1968)
Typos by .\\ichele
