Senapssås (Mustard Sauce for Herring)

  • Serves

    makes 2 Cups


A bright, piquant mustard emulsion is one of several bold sauces that traditionally accompany pickled herring in Sweden. The sweet-tart fish is bathed in the piquant dressing, then heaped atop crunchy crispbread and devoured—ideally between shots of aquavit, especially at Swedish Midsummer celebrations. This recipe first appeared in our June/July 2014 issue with Per Styregård's story "A Midsummer's Dream."


  • 2 tbsp. cider vinegar
  • 2 tbsp. Dijon mustard
  • 2 tbsp. whole grain mustard
  • 14 tsp. sugar
  • 4 egg yolks
  • 2 cups grapeseed oil
  • Kosher salt and freshly ground black pepper, to taste
  • Minced chives, for garnish


Step 1

Whisk cider vinegar, Dijon and whole-grain mustards with sugar, egg yolks, salt, and pepper in a bowl. Slowly whisk in grapeseed oil until emulsified; garnish with minced chives.

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