Summary

Ingredients

• 3 tablespoon sugar, brown
• 2 tablespoon Dijon mustard (Dijon mustard)
• 2 tablespoon honey
• 1 teaspoon mustard seeds, ground
• 1 teaspoon pepper, white, ground
• 1 ½ tablespoon vinegar (fruit vinegar)
• 2 ½ tablespoons water or curing liquid from salmon pickling
• 2 tablespoon dill, finely chopped
• 4 tablespoon oil (not olive oil)

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Instructions

1. Mix all ingredients well, except for the oil and the dill, and only then add the oil drop by drop while stirring constantly (as with the mayonnaise preparation).
2. Finally stir in the chopped dill.
3. caution!! Do not use olive oil, otherwise the sauce will be bitter. Preferably use unflavored oils.
4. Sauce can be kept in the refrigerator for 2 months. Also tastes good as a spread with cheese bread.