This sauce is excellent with any grilled, poached or broiled fish.
-Whisk together 3 TBS whole grain mustard and 1 TBS white wine vinegar in a small bowl.
-Add in ½ cup extra virgin olive oil in a thin stream, whisking constantly until the sauce emulsifies. (You can also substitute some walnut oil in place of some of the olive oil.)
-Finely chop 1 bunch dill.
-Whisk the dill into the sauce along with sea salt and freshly ground black pepper to taste.