Title: Gravlaxsas (Mustard and Dill Sauce)
Categories: Sauce
Yield: 3 /4 cup

4	tb	Mustard; dark, highly seasonsed, prepared
1	ts	Mustard powder
3	tb	Sugar
2	tb	White Vinegar
1/3	c	Vegetable oil
3	tb	Dill; fresh, chopped

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

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