Dill And Mustard Sauce

Oxmoor House
1 cup


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2 to 2 1/2 tablespoons dry mustard
1/4 cup plus 1 tablespoon sugar
1/2 teaspoon salt
2 tablespoons vegetable oil
1 tablespoon vinegar
1/2 cup commercial sour cream
2 tablespoons fresh dill weed, chopped


Combine mustard, sugar, and salt; mix well. Add oil and vinegar alternately, beating until well blended. Fold in sour cream and dill weed. Cover and chill thoroughly. Serve sauce cold with cold crab claws or other chilled shellfish.

Created date

February 2010