In a small bowl, combine the prepared mustard, powdered mustard, sugar, and vinegar to make a paste. Using a whisk, beat in the oil in a slow stream until well combined. Stir in the chopped dill. Store covered in the refrigerator. Yield: 3/4 cup Recipe by: Cooking Live Show #CL8984 Posted to MC-Recipe Digest V1 #844 by "Angele and Jon Freeman"
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|Serving Size: 1 Serving (192g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 437 (50%)|
|Amt Per Serving||% DV|
|Total Fat 48.5g||65 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 30.7g|
|Polyunsanturated Fat 13.6g|
|Cholesterol 0mg||0 %|
|Sodium 0.7mg||0 %|
|Potassium 16.5mg||0 %|
|Total Carbohydrate 113.2g||33 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 112.9g|
|Protein 0.5g||1 %|
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Calories per serving: 874
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