8 oz mustard, dijon
1 tablespoon dill, fresh, chopped, or 1 ts dried dill weed
3 tablespoon oil, olive
Combine Dijon mustard with fresh chopped dill or dried dill weed and olive oil. Serve with pate or fish; or use as a sandwich spread. Also good added to a salad dressing. NOTE: Homemade mustards must be stored in the refrigerator. 
