This Swedish dill and mustard sauce - gravlaxsås/hovmästarsås/senapssås - was one of our favourite sauces this summer. We served this with smoked salmon and gravlax to our guests quite often, and never got tired of it. Although the season for al fresco lunches is sadly over, there's nothing that keeps us from enjoying thinly sliced smoked salmon indoors. Long and leisurely Sunday brunches, anyone?
The sauce keeps in the fridge for a few days, covered.
Swedish dill and mustard sauce
(Tilli-sinepikaste)
Makes about a cup
2 Tbsp sweet Swedish mustard (you can use Honey Dijon)
1 Tbsp Dijon mustard
1 Tbsp caster sugar
0.5 tsp salt
a pinch of freshly ground black pepper
1-1.5 Tbsp white wine vinegar
200 ml mild oil (rapeseed, grapeseed, canola)
a small bunch of fresh dill, finely chopped
To serve:
smoked salmon or gravlax
Put the mustards, sugar, salt, pepper and vinegar into a bowl, and mix until the sugar has dissolved.
Using a small whisk, whisk in the oil little by litte. Finally, mix in the chopped dill.
See similar recipes:
Anne's Food
Rosa's Yummy Yum
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