Mustard–Dill Sauce (Gravlaxsås)
This is the perfect partner to Gravlax.
Photo: André Baranowski
2 tbsp. dijon mustard
1 tbsp. fresh lemon juice
1 tbsp. red wine vinegar
1 tsp. sugar
5 tbsp. extra-virgin olive oil
2 tbsp. heavy cream
1 tbsp. finely chopped fresh dill
1. Whisk together dijon mustard, lemon juice, vinegar, and sugar in a medium bowl. While whisking, slowly drizzle in olive oil until smooth.
2. In a separate bowl, vigorously whisk heavy cream to stiff peaks. Gently fold the whipped cream and dill into the mustard sauce.
MAKES 2⁄3 CUP
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