Gravlax Sauce
Gravlax Sauce is a easy Swedish recipe that serves 4. 120 calories per serving. Recipe by Yankee Hill Cooking School by Ron Erickson on YouTube.
Prep: 9 min | Cook: PT0M | Total: 14 min
Cost: $0.87 total, $0.22 per serving
Ingredients
- 1 cup Mayonnaise (regular store‑bought mayonnaise, preferably with pasteurized eggs)
- 2 teaspoons Granulated Sugar
- 1 tablespoon Dried Dill (dry dill works better than fresh for this sauce)
- 1 teaspoon White Wine Vinegar
- 2 tablespoons Mustard (Dijon or stone‑ground mustard)
- 1 tablespoon Canola Oil (optional, for thinning the sauce)
Instructions
Gather Ingredients
Measure out all ingredients and have them within easy reach.
Time: PT2M
Combine Base
Place 1 cup of mayonnaise into the mixing bowl.
Time: PT1M
Add Flavorings
Stir in 2 teaspoons sugar, 1 tablespoon dried dill, 1 teaspoon white wine vinegar, and 2 tablespoons mustard until just combined.
Time: PT2M
Whisk Until Smooth
Using the whisk, blend the mixture until it is smooth and uniform in color.
Time: PT2M
Adjust Consistency (Optional)
If the sauce is too thick, drizzle in up to 1 tablespoon canola oil while whisking until the desired consistency is reached.
Time: PT2M
Nutrition Facts
- Calories
- 120
- Protein
- 0g
- Carbohydrates
- 5g
- Fat
- 10g
- Fiber
- 0g
Dietary info: Vegetarian, Gluten‑Free, Dairy‑Free
Allergens: Eggs (mayonnaise), Mustard
Ingredient Substitutions
- Instead of Mayonnaise: Greek yogurt, sour cream
- Instead of Granulated Sugar: honey, maple syrup
- Instead of Dried Dill: fresh dill, finely chopped, tarragon
- Instead of White Wine Vinegar: apple cider vinegar, lemon juice
- Instead of Mustard: whole grain mustard, spicy brown mustard
- Instead of Canola Oil: vegetable oil, light olive oil
Equipment Needed
- Mixing Bowl
- Whisk
- Measuring Cups
- Measuring Spoons
Critical Steps — Do Not Skip
- Mix all flavoring ingredients thoroughly into the mayonnaise.
- Adjust the sauce thickness with oil or water to achieve a dip‑ready consistency.
Chef Tips from the Video
- For a fresher flavor, substitute half of the dried dill with finely chopped fresh dill.
- Let the finished sauce rest for 10‑15 minutes before serving to allow the flavors to meld.
- Serve chilled alongside gravlax, rye bread, or crisp crackers.
Troubleshooting
Sauce is too thick.
Thin it with a little canola oil, water, or extra white wine vinegar, adding a teaspoon at a time while whisking.
Sauce is too thin.
Stir in additional mayonnaise a tablespoon at a time until the desired consistency is reached.
Flavor is flat or bland.
Add a pinch more salt, a dash more mustard, or an extra half‑teaspoon of vinegar to brighten the taste.
Storage
Refrigerator: Store in an airtight container for up to 7 days.
Freezer: Not recommended; texture may separate.
Room temperature: Can sit at room temperature for up to 2 hours when serving.
Make-Ahead Tips
- Prepare the sauce a day ahead and refrigerate; flavors meld and improve.
- Give the sauce a quick stir before serving to recombine any settled oil.
Frequently Asked Questions
What is the cultural significance and history of Gravlax Sauce in Swedish cuisine?
Gravlax sauce, also known as hovmästarsås, originated in Sweden as a traditional accompaniment to cured salmon (gravlax). The dill‑mustard sauce balances the rich, salty fish with bright, tangy flavors and is a staple at Swedish smörgåsbord gatherings.
What are the traditional regional variations of Gravlax Sauce in Scandinavian cuisine?
In Norway and Denmark, the sauce may include a touch of honey or horseradish, while some Swedish families add a splash of aquavit. The core ingredients—dill, mustard, vinegar, and mayonnaise—remain consistent across the region.
How is Gravlax Sauce traditionally served in Sweden?
It is typically served cold, spooned over thin slices of gravlax on rye bread or crispbread, often garnished with fresh dill and lemon wedges. It can also be used as a dip for boiled potatoes or vegetables.
On what occasions is Gravlax Sauce traditionally enjoyed in Swedish culture?
Gravlax and its sauce are popular at midsummer celebrations, Christmas smörgåsbord, and Easter brunches. The dish is also a common feature at weddings and holiday feasts throughout Sweden.
What authentic ingredients are essential for a traditional Swedish Gravlax Sauce?
The authentic sauce relies on dried dill, Dijon or stone‑ground mustard, white wine vinegar, sugar, and a good quality mayonnaise. While fresh dill can be used, the classic version prefers dried dill for its concentrated flavor.
What other Swedish dishes pair well with Gravlax Sauce?
Gravlax sauce pairs beautifully with gravlax itself, pickled herring, Swedish meatballs, and crisp rye or knäckebröd. It also works as a dip for boiled new potatoes and fresh cucumber slices.
What are the most common mistakes to avoid when making Gravlax Sauce?
Common errors include adding too much oil, which makes the sauce greasy, or not whisking enough, leaving lumps of dill. Over‑seasoning with vinegar can also make the sauce overly sharp; add it gradually and taste.
Why does this Gravlax Sauce recipe use dry dill instead of fresh dill?
Dry dill disperses more evenly in the mayonnaise and provides a stronger, consistent flavor without adding extra moisture, which helps keep the sauce smooth and thick.
Can I make Gravlax Sauce ahead of time and how should I store it?
Yes, the sauce can be prepared up to a week in advance. Store it in an airtight container in the refrigerator and give it a quick stir before serving to recombine any settled oil.
What does the YouTube channel Yankee Hill Cooking School by Ron Erickson specialize in?
The YouTube channel Yankee Hill Cooking School by Ron Erickson focuses on classic American and European culinary techniques, with a strong emphasis on traditional sauces, breads, and regional specialties taught in a clear, step‑by‑step format.
How does the YouTube channel Yankee Hill Cooking School by Ron Erickson's approach to Swedish cooking differ from other cooking channels?
Ron Erickson emphasizes hands‑on, practical instruction and often shares personal anecdotes about his first experiences with dishes, like his first taste of gravlax sauce. His style is less about flashy production and more about reliable, repeatable techniques for home cooks.
Last updated: September 1, 2026
