Total Time
20mins
Prep 10 mins
Cook 10 mins

The original recipe came from the International Deli Cookbook (Zeidler), pre-tweaking. It's great for topping grilled salmon or as a condiment for deli sandwiches.

Ingredients Nutrition

Directions

  1. Whisk the Creole mustard, powdered mustard, honey and vinegar together in a mixing bowl.
  2. Add the olive oil slowly as you whisk it in to the mix. It should come to approximately a mayonnaise consistency.
  3. Finally, add the dill and blend it into the mix.
  4. Refrigerate, covered, until serving. You can make it up a couple days ahead of time if you wish.
  5. I have also tried this with hot, sweet mustard and it comes out very good.