2 Tbs. Swedish mustard
1 Tbs. Dijon mustard
1 egg yolk
1 1/2 Tbs. granulated sugar
1/2 tsp salt
1 pinch black pepper
4 tsp white wine vinegar
1 cups oil (not olive)
1 teaspoon cold water
1/4 to 1/2 cup chopped dill
The same temperature of the oil and mustard reduces the risk of sauce not emulsifying.
Add the mustard, sugar and vinegar, egg yolk, water and season with salt and fresh- pepper.
Stir vigorously or better yet, with mixer or immersion blender, slowly pour on the oil in a steady, thin stream. When the sauce has attained a mayonnaise-like consistency, stir in the chopped dill.
