This is a simple recipe full of big flavor. It’s less of a recipe and more of an idea that you can adjust to your liking and based on what you have on hand in the refrigerator and pantry. While I like to use both Dijon and coarse ground mustard, you can use what you like and happen to have on hand. You can substitute whatever style of white vinegar you keep in your pantry. I have used white wine, white balsamic, and rice wine vinegar with delicious results. Fresh tarragon is a delicious substitute for the dill.
In a small bowl, combine the mustards and vinegar. Drizzle in the olive oil while stirring. Continue to stir until the ingredients are well combined and smooth.
Stir in the dill. Taste and season as needed with salt and pepper. If you prefer a slightly thinner sauce, add a tablespoon or two of broth or stock and stir until you achieve your desired consistency.
Spoon the sauce over cooked salmon, chicken, or warm fingerling potatoes. Serve on the side if desired and save leftovers to use as a tangy condiment for sandwiches.
Notes
This sauce can be kept in the refrigerator for several weeks.