Mustard Sauce for Cold Poached Salmon
The Frugal Gourmet On Our Immigrant Ancestors – Jeff Smith – Copyright 1990
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INGREDIENTS
Nutrition- 2tablespoons Dijon mustard
- 1tablespoon sugar
- 1tablespoon white vinegar
- 6tablespoons olive oil
- 6tablespoons sour cream
- 2tablespoons finely chopped fresh dill
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DIRECTIONS
- Mix the mustard, sugar and vinegar in a bowl.
- Beat in the oil a little at a time until well blended. The sauce will thicken rapidly and must be stirred vigorously.
- Finally, add the sour cream and plenty of finely chopped dill.
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