Grilled Salmon Sauce No. 2 |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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The original recipe came from the International Deli Cookbook (Zeidler), pre-tweaking. It's great for topping grilled salmon or as a condiment for deli sandwiches. Ingredients:
3 tablespoons creole mustard |
1 teaspoon dry mustard |
1 tablespoon tupelo honey |
1 tablespoon white wine vinegar |
1/3 cup extra virgin olive oil |
1/4 cup fresh dill, finely chopped |
Directions:
1. Whisk the Creole mustard, powdered mustard, honey and vinegar together in a mixing bowl.
2. Add the olive oil slowly as you whisk it in to the mix. It should come to approximately a mayonnaise consistency.
3. Finally, add the dill and blend it into the mix.
4. Refrigerate, covered, until serving. You can make it up a couple days ahead of time if you wish.
5. I have also tried this with hot, sweet mustard and it comes out very good.
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