Excellent served with roasted
or steamed vegetables.
Mustard-Dill
Sauce
- 1 cup mayonnaise
4 tablespoons Dijon-style mustard
1/2 cup snipped parsley
3 tablespoons fresh dill weed, or 1 tablespoon dried dill
- In a small bowl, combine
all ingredients; mix thoroughly until smooth. Cover and refrigerate
up to 24 hours.
Makes about 1 1/2 cups.
Recipe provided courtesy of Pork, The Other White
Meat.
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