- 1/4 cup Dijon mustard
- 1 teaspoon ground dry mustard
- 2 tablespoons brown sugar
- 2 tablespoons white wine vinegar
- 1/2 cup olive oil
- 3-4 tablespoons chopped fresh dill
- salt and pepper optional
Combine both mustard’s, brown sugar, and vinegar in a small bowl. Slowly whisk in the olive oil. The sauce may be prepared up to this point 1 day in advance and kept covered and chilled. Just before serving stir in the chopped dill.
*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)
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