Homemade sweet dill & mustard sauce/dip
I made Gravldax sauce this morning. That’s the way I call it although strictly speaking Gavdlax is a dish of fresh salmon marinated in salt, sugar and dill. As a kid in London, we were lucky enough to have parents who loved eating foods from everywhere on the planet. From the more obvious Indian, Japanese, Korean (brought up in the City of London there were many Korean BBQ Kareoke type joints which we loved), Chinese and European foods, we also regularly visited specialised delis which stocked foods from Eastern Europe, Russia, South America and Sandinavian countries. So this sweet sauce has always been a great childhood favourite of mine. My school friend Sandra who was from Sweden taught me how to make it and I can still remember the afternoon she taught me and our friend Justine. I must have eaten about half a litre of the stuff.
I love love Scandinavia. Love the people, the countries, the culture, the music and the food. Being a very lucky lady I have visited Stockholm, Oslo, Copenhagen and sailed around the Baltic Sea. The experience was truly amazing (and cold, very cold).
So here’s the quick and easy way to make this sweet sauce that you can use as a dip, serve with raw/cooked/smoked salmon and even with tender meats like veal. Try it with Grissini bread sticks or just with sliced raw vegetables and organic bread. We just served it that way and it was deliciously addictive!!!!
And the DILL. I haven’t spoken about the DILL.
I love DILL. I put dill everywhere.
Try this: boil some carrots and sprinkle on some dill, lemon and salt and pepper. Amazing. Healthy. Easy to make. What ELSE could a cook on an one hour lunchbreak mission want?
But that’s not the recipe I wanted to talk to you about. Although it IS as easy to make.
So, about the sweet dill & mustard Scandinavian delight:
What to put in it?
- 6 Tbsp. sweet honey mustard (or just mix some honey and mild mustard together)
- 2 Tbsp. Dijon mustard
- 2 tsp. sugar
- pinch of salt
- 2 Tbsp. plain or white wine vinegar
- 2/3 cup canola oil
- 1/2 cup finely chopped fresh dill
How to make it?
Mix together the mustards, sugar, salt, and vinegar. Whisk in 2/3 cup canola oil until well incorporated into a smooth sauce. Stir in the chopped dill. Chill until serving. Will keep, covered, in the refrigerator for 2-3 weeks.
Makes: 1 1/2 cups.
Smaklig måltid! (that’s Bon Appetit in Swedish ya know….) xoxoxoxo