Mustard and Dill Sauce

Some years ago, we were throwing together a late night dinner for a visiting relative. Anxious to assist with the preparations, he suggested a side-dish sauce for the swordfish steaks we were about to place under the broiler--if, he hastened to add, we had some fresh dill. We did; he put together the following; and only later did we learn that the original had come from Craig, who intended it for a boiled shrimp appetizer. The sauce is terrific with shrimp--or asparagus or artichokes or raw carrots. . . --take it from there.

1. Mix the dill and mustard. Add the mayonnaise.
   
   
2. Cover the sauce and chill it for at least one hour before serving.
   
   

1 1/4 cups   

Source: Craig Claiborne and Pierre Franey, The New New York Times Cookbook