Mustard Dill Sauce for Gravlax - Gravlaxsås

Ingredients

• 0.25 cup Dijon Mustard (smooth, classic French mustard)
• 1 teaspoon Dry Mustard Powder (adds extra mustard punch)
• 2 tablespoons Brown Sugar (balances acidity)
• 2 tablespoons White Wine Vinegar (provides bright acidity)
• 0.5 cup Olive Oil (extra‑virgin preferred for flavor)
• 4 tablespoons Fresh Dill (finely chopped)
• 0.25 teaspoon Salt (or to taste)
• 0.25 teaspoon Black Pepper (freshly ground, or to taste)

Instructions

1. Measure dry ingredients

   Measure 1/4 cup Dijon mustard, 2 tbsp brown sugar, 1 tsp dry mustard powder, 2 tbsp white wine vinegar, and the salt and pepper into a mixing bowl.

   Time: PT2M

2. Combine mustard and sugar

   Whisk the mustard, brown sugar, and dry mustard together until the sugar is fully dissolved and the mixture is smooth.

   Time: PT2M

3. Add vinegar

   Stir in the white wine vinegar, mixing until fully incorporated.

   Time: PT1M

4. Emulsify oil

   Slowly drizzle the 1/2 cup olive oil into the bowl while continuously whisking, creating a smooth emulsion.

   Time: PT3M

5. Finish with dill and seasoning

   Fold in the chopped fresh dill, then season with a pinch of salt and pepper. Give the sauce a final stir.

   Time: PT1M

Nutrition Facts

Calories

120

Protein

0g

Carbohydrates

5g

Fat

10g

Fiber

0g