Prep 8 mins
Cook 0 mins
This is good for seafood kebobs such as shrimp or scallops. Best if refrigerated before using.
- 1⁄4 cup Dijon mustard
- 2 tablespoons white wine vinegar
- 1 tablespoon sugar
- 1 tablespoon dried dill
- 1 cup olive oil
- In a small bowl, mix mustard, vinegar, sugar, and dill.
- Slowly add oil, a tablespoon at a time, stirring constantly.
- The sauce is best if refrigerated at least 2 hours to let flavors work together.