I serve this slightly sweet mustard dill sauce usually with fish such as mackerel and salmon.
3 tbsp wholegrain mustard
2 tsp white wine winegar
1 egg yolk
1 tbsp caster sugar
1/4 tsp white pepper
200ml rapeseed oil
1. Mix together all ingredients apart from the oil and dill.
2. Pour the oil in on a continuous, thin stream, whisking properly at the same time. Make sure the oil gets fully incorprated onto the other ingredients.
3. Chop the dill very finely, and add to the sauce.