Mustard–Dill Sauce (Gravlaxsås)
This is the perfect partner to Gravlax.
Credit: 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
2 tbs whole grain mustard
1 tbs dijonmustard
1 tbs sugare
½ teaspoon salt
1 tbs white winegar
200 ml canola or corn oil
a small bunch of finely chopped dill
black pepper to taste
Mix the mustard, sugar and salt. Drip the oil in while whisking, as you do mayonnaise, until the sauce is thick and creamy
Add chopped dill and pepper.
2 tbs whole grain mustard
1 tbs dijonmustard
1 tbs sugare
½ teaspoon salt
1 tbs white winegar
200 ml canola or corn oil
a small bunch of finely chopped dill
black pepper to taste
Mix the mustard, sugar and salt. Drip the oil in while whisking, as you do mayonnaise, until the sauce is thick and creamy
Add chopped dill and pepper.
Rating: