Ingredients
Instructions
- Mix 1/2 cup milk, mustard, salt and dill weed in a sauce pan, stir and warm over medium heat.
- Mix the cornstarch with a tbsp of milk to dissolve it.
- Add cornstarch to the milk, stir and bring to a slow boil, lower heat and continue to cook for 2 minutes.
- Just before serving stir in lemon juice.