In a small deep bowl, mix the two mustards, sugar and vinegar to a paste. With a wire whisk, slowly beat in the oil until it forms a thick mayonnaise-like emulsion. Stir in the chopped dill. The sauce may be kept refrigerated in a tightly covered jar for several days, but will probably need to be shaken vigorously or beaten with a whisk to remix the ingredients before serving it again. Source: Time/Life Foods of the World, Recipes: The Cooking of Scandinavia (1968) Typos by .\\ichele Collection of recipes from "Great Sysops of the World" from COOKFDN ops. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgsotw1.zip
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|Serving Size: 1 Serving (64g)|
|Recipe Makes: 3 /4 cup|
|Calories from Fat: 146 (50%)|
|Amt Per Serving||% DV|
|Total Fat 16.2g||22 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 10.2g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 0mg||0 %|
|Sodium 0.2mg||0 %|
|Potassium 5.5mg||0 %|
|Total Carbohydrate 37.7g||11 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 37.6g|
|Protein 0.2g||0 %|
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Calories per serving: 291
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