Mustard Sauce

• 2 tablespoons Dijon mustard
• 1 tablespoon sugar
• 2 tablespoons white vinegar
• 6 tablespoons corn oil
• 1 heaping tablespoon chopped dill (reserved from gravlax garnish)

1. Mix mustard with sugar and vinegar.
2. Add oil slowly, beating as you add.
3. Stir in dill and serve with gravlax.
4. Without dill, sauce will keep for a week or more in refrigerator.

mustard, sugar, white vinegar, corn oil, dill

Taken from cooking.nytimes.com/recipes/1478 (may not work)