This dip is generally served with Swedish gravad lax, but is good on crackers or as a dressing for salads.

• 6 T olive oil
• 4 t cider vinegar
• 3 t mustard (powdered)
• 1/2 t salt
• 1/2 t honey
• pinch of pepper

Method:
Mix mustard, salt and cider vinegar together. Slowly drizzle in the olive oil, whisking quickly, blend the oil into the mustard. Add honey and pepper to taste.