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Sweet Mustard Sauce

By Andreas Viestad

Editor's note: The recipe and introductory text below are reprinted from Andreas Viestad's book Kitchen of Light: New Scandinavian Cooking.

People tend to differ as to what the real, authentic food traditions are. These differences can cut across countries, regions, or even families (my wife and I can never agree on what to have for Christmas dinner). But on one subject, there is no disagreement among the people of Norway, Sweden, and Finland: Gravlaks should be served with a sweet mustard sauce.

Recipe information

  • Yield

    Makes 2 cups

Ingredients

6 tablespoons sweet grainy mustard, or to taste
2 to 3 tablespoons Dijon mustard
1 tablespoon sugar, or to taste
1 to 2 tablespoons vinegar
1 cup vegetable oil
2 to 3 tablespoons finely chopped fresh dill

Preparation

  1. Combine the sweet mustard and 2 tablespoons of the Dijon mustard in a medium bowl. Add the sugar and 1 tablespoon of the vinegar. Gradually add the oil, whisking constantly. Adjust the flavors as necessary. The sauce should be neither overly sweet nor overly acidic. Add a little water if the sauce gets too thick. Stir in the chopped dill. It will keep, refrigerated, for 2 to 3 weeks.

TagsSauceCondimentScandinavianEuropeanDillHerbs & SpicesGluten FreeDairy FreeEasyQuickNo-CookCookbooks
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