Herring in Dill Sauce
|Prepared mustard||1 Cup (16 tbs)|
|Olive oil||1 Cup (16 tbs)|
|Vinegar||1⁄4 Cup (4 tbs)|
|Lemon juice||3 Tablespoon|
|Chopped dill||1⁄2 Cup (8 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Allspice||1 1⁄2 Teaspoon|
|Dill sprig||1 Teaspoon|
Combine mustard and oil in small bowl; beat, with rotary beater, until as thick as mayonnaise.
Gradually beat in vinegar and lemon juice, then dill, pepper, salt, allspice, and sugar.
Rinse herring; drain well on paper towels.
Place in large glass bowl; cover with sauce.
Refrigerate, covered, at least 3 days.
To serve: Cut into 1-inch pieces; serve with wooden picks.
Garnish with dill sprigs.
Makes 10 to 12 servings.