Preparation

1. In a small bowl, stir together the mustard, honey and vinegar with a whisk. Slowly add the oil to create a smooth sauce. Stir in the dill. Cover and refrigerate to allow flavors to merge and until ready to serve. Can be stored in the refrigerator for up to 10 days. Stir again before using as ingredients may separate slightly.
2. This sauce is delicious with smoked salmon as well as other fish or crab cakes. It makes a great dip for veggies or chicken tenders, or a lovely spread on a ham or turkey sandwich.