Instructions: Coarse salt (kosher or sea) and freshly ground black pepper

Place the dry mustard and lemon juice in a nonreactive mixing bowl and stir with a fork to form a smooth paste. Let sit for 3 minutes. Add the mayonnaise, sour cream, grainy mustard, dill, and sugar to the mustard mixture and whisk. Taste for seasoning, adding salt, pepper, and more lemon juice if necessary. The sauce can be refrigerated, covered, for up to a day. Let it return to room temperature before serving.

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