Russian Mustard-and-Dill Sauce (Gorchichno-Ukropniy Sous)
October 28th, 2007 by driver
4 tablespoons dark Dijon mustard
2 tablespoon sugar
2 tablespoon white vinegar
1 teaspoon salt
6 tablespoons vegetable oil
3 tablespoon fresh dill, finely chopped
In a small bowl mix the mustards, sugar, salt and vinegar to a paste.
With a whisk slowly beat in the oil until it forms a thick mayonnaise-like emulsion.
Stir in the chopped dill.
Suggestion:
The sauce may be kept refrigerated in a tightly covered jar for several days, but need to be shaken or beaten with a whisk to remix the ingredients before serving with grilled or fried fish or other seafood.