DILLE SOUS

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DILLE SOUS
Hierdie is die dille sous wat ek gemaak het om saam die Gravad lax te gaan.
4 eetlepels aangemaakte Franse of Duitse mosterd
2 eetlepels suiker
2 groot eiergele
14 eetlepels olyfolie
4 eetlepels wynasyn
sout en peper
2 eetlepels gekapte vars dille

Klits die mosterd, suiker en eiergele goed. Voeg die olie en asyn geleidelik by terwyl aanhoudend klits. Meng goed na elke byvoeging. Voeg sout peper en gekapte dille by. Meng goed en plaas in yskas. Bedien saam dungesnyde gravad lax. (Salm)
BRON – Martie Fourie Moolman

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