30ml Dijon mustard (or similar mild mustard)
20ml red wine vinegar
1ml ground pepper
200ml canola (or similar, not olive oil, as the flavour is not suitable)
100ml chopped dill
Mix the mustard, sugar vinegar , salt & pepper together. Gradually whisk in the oil.
Alternatively place all ingredients except the dill in a blender. If you use the blender the incorporated air will result in a lighter, cream coloured dressing.
Add the dill.
Serve with gravlax, baked or steamed seafood, chicken breast, green beans, or potatoes.
Keeps for at least 7 days.