1 1/2 cups
SAUCES & DRESSINGS
Ina Garten Back to Basics (p. 35)
Dijon mustard - 1⁄2 cup
Dry ground mustard - 2 tsp
Sugar - 6 tbl
White wine vinegar - 1⁄4 cup
Dill - 6 sprigs
Dill - mince for 6 tbl
Combine the dijon mustard, ground mustard, sugar and vinegar in a small bowl. Slowly whisk in 2⁄3 cup of olive oil and stir in the chopped dill. Serve on sandwiches or salmon toasts.