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Ingredients
2 tablespoons Gulden's spicy brown mustard
2 tablespoons prepared mustard, preferably Dijon
3 tablespoons white vinegar
3 tablespoons sugar
Salt to taste, if desired
Freshly ground pepper to taste
½ cup corn, peanut or vegetable oil
½ cup chopped fresh dill
1 tablespoon Cognac
Nutritional analysis per serving
17 grams carbs; 487 calories; 33 grams monosaturated fat; 8 grams polyunsaturated fat; 3 grams saturated fat; 46 grams fat; 1 gram fiber; 276 milligrams sodium; 1 gram protein; 15 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the two mustards, vinegar, sugar, salt and pepper in a mixing bowl.
- Step 2
Start beating with a wire whisk while adding the oil in a thin stream. When all the oil is added, stir in the dill and Cognac.
Private Notes
Comments
Serve on smoked salmon tartare, on endive. Light and flavorful -- welcome flavors in the winter.
Cut way down on the sugar, knowing my family's preferences. The recipe didn't suffer for it. Used it on cast iron-cooked salmon filets. Delicious, and we immediately started talking about other things to put it on.
Peanut oil was a mistake - the peanut flavor overpowered everything else.
Cut way down on the sugar, knowing my family's preferences. The recipe didn't suffer for it. Used it on cast iron-cooked salmon filets. Delicious, and we immediately started talking about other things to put it on.
Serve on smoked salmon tartare, on endive. Light and flavorful -- welcome flavors in the winter.