This simple sauce makes a great dip for crudites of all kinds. You can also
use it with Empire Chicken Tenders, poached chicken or as a dressing for
chicken salad. It will keep, refrigerated, for about two weeks.
2 heaping tablespoons grainy mustard
1 tablespoon Dijon mustard
½ cup light mayonnaise
¼ cup chopped fresh dill
1 teaspoon lemon fresh juice
In a small bowl, combine the mustards, mayonnaise, dill, and lemon juice.