Grilled Salmon Sauce No. 2

1. 1

   Whisk the Creole mustard, powdered mustard, honey and vinegar together in a mixing bowl.

2. 2

   Add the olive oil slowly as you whisk it in to the mix.

3. 3

   It should come to approximately a mayonnaise consistency.

4. 4

   Finally, add the dill and blend it into the mix.

5. 5

   Refrigerate, covered, until serving.

6. 6

   You can make it up a couple days ahead of time if you wish.

7. 7

   I have also tried this with hot, sweet mustard and it comes out very good.

* Per serving · 4 servings · Values may vary.

No additional tips available.