| Mustard Dill Sauce 1 egg yolk 1 tsp vinegar 3 tbsp prepared mustard, (use Dijon or Dusseldorf) Tabasco to taste (few drops is fine) salt & pepper to taste 1 cup olive oil (or a combination of vegetable, corn, & olive oil) Lemon juice (optional) although I prefer it. ¼ cup finely chopped fresh dill 1. Place the yolk in a mixing bowl and add the vinegar, 1 tablespoon mustard, Tabasco, salt and pepper to taste. Beat vigorously for a second or two with a wire whisk or electric beater. 2. Start adding the oil gradually, beating continuously with the wire whisk or electric beater. Continue beating and adding oil (as you would for mayonnaise) until all of it is used. Taste the sauce and add more salt to taste and the lemon juice if desired. Beat in the remaining mustard and the dill. If all the sauce is not used immediately, beat in a tablespoon of water. This will help stabilize the sauce. Note: The mustard-dill sauce can be served with any kind of cold steamed shellfish or cold poached fish or even hard boiled eggs. A must for Gravlax. |
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