¼ Cup (2 oz./60 g) Dijon Mustard
1 Teaspoon Dry Mustard
2 Tablespoons Sugar
2 Tablespoons Distilled White Vinegar
½ Cup (4 fl. Oz./125 ml) Peanut Oil
2-3 Tablespoons Chopped Fresh Dill
In a small food processor fitted with the metal blade or in a blender,
combine the Dijon mustard, dry mustard, sugar and vinegar. Pulse to combine.
With the motor running, slowly add the peanut oil and continue to process until
the sauce thickens. Transfer to a bowl and fold in the dill. To serve, remove
and discard the dill sprigs, slice the Salmon accross the grain
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