From Anne's Food 2 tbsp sweet and hot mustard
1 tbsp dijon-style mustard
1 tbsp sugar
1 tbsp apple cider vinegar
black pepper, ground
white pepper, ground
salt
5-6 tbsp canola oil
100 ml finely chopped dill
Whisk both mustards with sugar, apple cider vinegar, black and white pepper and a pinch of salt. While whisking (I used the Kitchen-Aid), slowly add the oil, drop by drop. The sauce will thicken, just like a mayonnaise. Keep going until it's as thick as you like, and viscous. Add the dill, and season a bit more if you like.
Keeps in the fridge for a few days, but try to add the dill as close to serving as possible. |