Grilled Salmon Sauce No. 2

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

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.
3. It should come to approximately a mayonnaise consistency.
4. Finally, add the dill and blend it into the mix.
5. Refrigerate, covered, until serving.
6. You can make it up a couple days ahead of time if you wish.
7. I have also tried this with hot, sweet mustard and it comes out very good.

creole mustard, mustard, honey, white wine vinegar, extra virgin olive oil, fresh dill

Taken from www.food.com/recipe/grilled-salmon-sauce-no-2-148041 (may not work)