6 tablespoons of mustard, preferably a blend of two types
3 tablespoons of vinegar
3 to 4 tablespoons of wine vinegar
300g of oil
150g of chopped fresh dill
salt and pepper to taste
6 tablespoons of mustard, preferably a blend of two types
3 tablespoons of vinegar
3 to 4 tablespoons of wine vinegar
300g of oil
150g of chopped fresh dill
salt and pepper to taste
Mix the mustard with the vinegar and slowly add the oil while stirring quickly
Add the chopped fresh dill and season with salt and pepper to taste
Refrigerate before using
This can be made ahead of time.
