Categories: Sauces 
      Yield: 2 servings 
  
      1 c  Sweet mustard                     1/2 c  Chopped fresh dill 
      1 c  Sour cream                      
  
  Mix all ingredients together. Cover and refrigerate until ready to use. The 
  sauce will keep for up to 3 days if refrigerated. 
   
  Great with Gravlax and other fish. 
   
  Makes 2 cups. 
   
  Source:  The Silver Palate Restaurant, NY