Title: Gravlaxsas (mustard & dill sauce) - mshol
 Categories: Swedish, Sauces
      Yield: 3 /4 cup
 
      4 tb Mustard; dark, highly
           -seasonsed, prepared
      1 ts Mustard powder
      3 tb Sugar
      2 tb White Vinegar
    1/3 c  Vegetable oil
      3 tb Dill; fresh, chopped
 
  In a small deep bowl, mix the two mustards, sugar and vinegar to a
  paste. With a wire whisk, slowly beat in the oil until it forms a
  thick mayonnaise-like emulsion. Stir in the chopped dill. The sauce
  may be kept refrigerated in a tightly covered jar for several days,
  but will probably need to be shaken vigorously or beaten with a whisk
  to remix the ingredients before serving it again.