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Dill And Mustard Sauce

Yield 1 cup


  • 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

How to Make It

  1. 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.

Oxmoor House Homestyle Recipes