Gustav Anders was probably the best Scandinavian restaurant in Southern California.  (Scandia was a close second.)  This sauce is a must with poached salmon.

Ingredients:

• ½ c Dijon mustard
• ½ c sugar
• 2 Tab plain or white wine vinegar
• 2/3 c olive oil
• ½ c fresh dill, finely chopped
• salt and pepper

Directions:

1. Place mustard in a bowl.
2. Add sugar, vinegar and a pinch of salt and pepper.
3. As when making mayonnaise, add oil drop by drop, stirring with a wooden spoon.
4. At the last minute, mix in chopped dill.
5. Chill until serving.

Serves: 1 1/2 cups.

Source: Gustav Anders

Comment: Will keep, covered, in the refrigerator for 2-3 weeks.