Ingredients
- 1 c sweet mustard
- 1 c sour cream
- 1/2 c dill (chopped fresh)
Mix all ingredients together. Cover and refrigerate until ready to use. The sauce will keep for up to 3 days if refrigerated. Great with Gravlax and other fish. Makes 2 cups.
Mix all ingredients together. Cover and refrigerate until ready to use. The sauce will keep for up to 3 days if refrigerated. Great with Gravlax and other fish. Makes 2 cups.
