A Fantastic Sauce for Salmon

This sauce is a staple at my mother's table. We normally serve it over baked salmon and basmati rice, though i think it was originally intended for gravlax.

Mom also uses it as a salad dressing, though I find it rather rich for that.

I served this meal to Scott last night, as part of my ongoing pursuit of cooking for others. It was well received.

Dijon and Dill Sauce for Fish and Rice

Dissolve 1 1/2 tbsp sugar in 1 1/2 tbsp unseasoned very mild rice vinegar (a substitute can be diluted white).

Slowly drizzle 1/2 cup olive oil into the mixture while whisking.

Gradually add 2 - 5 tbsps of smooth dijon mustard.

Once emulsified, add about 1 tbsp of chopped, fresh dill.

The amount of dijon is an approximation. You need to keep whisking until it emulsifies into a rich, creamy sauce. It will be separated and thin until just the right amount of mustard is added, and then all of a sudden it will transform. Don't give up! Have faith in yourself, it will happen. Just go slowly, and I wouldn't suggest measuring every tbsp for the dijon. That's just tedious.