Pat's Mustard Sauce


3/4 c. Mayonnaise
2 tbs. prepared mustard
1 tsp. poppyseed
1/2 c. prepared brown mustard
1/2 c. sugar
1/2 c. salad oil
1/2 c. chopped fresh dill
1/4 c. white wine vinegar

In small bowl, combine mustard, sugar and salad oil;
mix well with wooden spoon.
Add dill and wine vinegar; beat well.
Refrigerate, covered, until well chilled, several hours.
Makes 1 1/2 c.

If stronger mustard flavor is desired, add dry mustard to taste.