Recipe by Leslie Brenner.
Makes a little more than 1 cup.
This mustardy dill sauce is great with poached salmon or char, gravlax, boiled potatoes and steamed asparagus. You can get 1/3 cup dill from one of those .75 ounce packs, or about half an average-sized bunch. Most Dijon mustard is salty enough so that you won't need any additional salt.
1/3 cup Dijon mustard
2 tablespoons honey
3/4 cup sour cream or crème fraîche
1/3 cup finely chopped dill
Freshly ground white pepper to taste, and salt if needed
In a medium bowl, whisk together the mustard and honey, then stir in the sour cream or crème fraîche, the dill and white pepper and salt to taste. Cover and chill in the fridge at least two hours or more (up to two days) to give the flavors a chance to meld, for the best flavor. But if you need to serve it right away, it's still pretty good!