Grilled Salmon Sauce No. 2

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.

• Ready In: 20 mins
• Serves: 6

Ingredients

• 3  tablespoons creole mustard
• 1  teaspoon dry mustard
• 1  tablespoon  tupelo honey
• 1  tablespoon white wine vinegar
• 1⁄3 cup extra virgin olive oil
• 1⁄4 cup fresh dill, finely chopped

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.