4 Tbsp. Dijon mustard
2 1/2 tsp. honey
1/2 tsp. salt
1/2 tsp. finely ground pepper
2 Tbsp. dry white wine
1 tsp. white wine vinegar
1/2 cup canola or other neutral oil
1 Tbsp. dried dill
1. Place the first seven ingredients in a small food processor or blender and turn the machine on. With the machine running, add the oil in a steady stream and continue to blend until the mixture has thickened.
2. Stir in the dill by hand. If the sauce is too thick, thin with a little cream or warm water.
3. Store refrigerated for up to a week.