From Marvin Wood’s “Low Country Cooking”
Makes one cup. This is great on fish and very nice tossed in a salad.
1 Tablespoon Dijon mustard
½ cup Mayonnaise – pref. Hellman’s or home made
¼ cup finely chopped scallions
¼ cup lemon juice
1 tablespoon while wine vinegar
2 Tablespoons finely chopped fresh dill