Dill-scented mustard sauce with sweetness from sugar and acidity from vinegar. A classic accompaniment to gravlax
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| Prep Time | 10 minutes |
| Servings |
people
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Ingredients
- 2 tbsp Mustard mild
- 1 tbsp Mustard Dijon/French
- 2 tbsp Sugar
- 1 tbsp Red wine vinegar
- 1 tsp Worcestershire sauce
- 1 dl Dill fresh, finely chopped
- 1 g White pepper to taste
- 2 dl Rape seed oil or other neutral oil
Ingredients
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Instructions
- Mix together mustard, sugar, vinegar, w-sauce, pepper using a whisk until sugar is dissolved
- Leave to rest until room temperatured. This is important for the oil to mix in well and emulsify
- Slowly whisk in the oil starting with a few drops and increase partially over roughly 2 minutes
- Fold in the chopped dill, adjust pepper to taste and serve
Recipe Notes
If the sauce separates it can be saved by whisking in an egg yolk
If you are out of egg yolks, make a new batch as to step one but cut recipe in half. Then add the separated sauce as to step 3
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