Mustard Dill Sauce for Gravlax - Gravlaxsås
Mustard Dill Sauce for Gravlax - Gravlaxsås is a easy Scandinavian recipe that serves 4. 120 calories per serving. Recipe by Scandinavian Today on YouTube.
Prep: 10 min | Cook: PT0M | Total: 15 min
Cost: $2.63 total, $0.66 per serving
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
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
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
Add vinegar
Stir in the white wine vinegar, mixing until fully incorporated.
Time: PT1M
Emulsify oil
Slowly drizzle the 1/2 cup olive oil into the bowl while continuously whisking, creating a smooth emulsion.
Time: PT3M
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
Dietary info: Vegetarian, Gluten-Free, Keto-friendly (moderate carbs)
Allergens: Mustard
Ingredient Substitutions
- Instead of Dijon Mustard: Stoneground mustard, Whole grain mustard
- Instead of Dry Mustard Powder: Ground mustard seeds
- Instead of Brown Sugar: Honey, Maple syrup (use less)
- Instead of White Wine Vinegar: Apple cider vinegar, Lemon juice
- Instead of Olive Oil: Canola oil, Rapeseed oil
- Instead of Fresh Dill: Dried dill (1 tsp), Tarragon (for a different flavor)
- Instead of Salt: Sea salt, Kosher salt
- Instead of Black Pepper: White pepper
Equipment Needed
- Mixing Bowl
- Whisk or Hand Mixer
- Measuring Cups
- Measuring Spoons
- Chef's Knife
- Cutting Board
- Spatula or Spoon
Critical Steps — Do Not Skip
- Slowly drizzle olive oil while whisking to create a stable emulsion.
- Taste and adjust seasoning before serving.
Chef Tips from the Video
- Use high‑quality Dijon mustard for the most authentic flavor.
- Fresh dill makes a huge difference; if unavailable, use frozen dill thawed and drained.
- For a smoother texture, blend the sauce in a food processor after emulsifying.
Troubleshooting
Sauce separates or looks oily.
Return to the bowl and whisk vigorously; add a teaspoon of warm water or a little more mustard to re‑emulsify.
Sauce is too thick.
Thin with a small amount of water, extra vinegar, or a splash of lemon juice until desired consistency.
Flavor is too sharp.
Add a pinch more brown sugar or a drizzle of honey to balance acidity.
Storage
Refrigerator: Store in an airtight container for up to 1 week.
Freezer: Not recommended; texture may change.
Room temperature: Keep no longer than 2 hours at room temperature.
Make-Ahead Tips
- The sauce can be made a day ahead; keep refrigerated and give a quick stir before using.
- If the sauce separates after storage, re‑whisk with a teaspoon of warm water.
Frequently Asked Questions
What is the cultural significance and history of mustard dill sauce in Scandinavian cuisine?
Mustard dill sauce, known as "hovmästarsås" in Sweden, traditionally accompanies gravlax, a cured salmon dish that dates back to the Viking era when fish was preserved with salt, sugar, and herbs. The sauce adds a bright, tangy contrast to the rich salmon and is a staple at midsummer feasts and Christmas tables across Scandinavia.
What are the traditional regional variations of mustard dill sauce in Sweden versus Norway?
In Sweden the sauce typically uses Dijon mustard, white wine vinegar, and fresh dill, while Norwegian versions often incorporate honey instead of brown sugar and may add a splash of aquavit for extra flavor. Both aim for a balance of sweet, sour, and herbaceous notes.
How is mustard dill sauce traditionally served with gravlax in Scandinavia?
The sauce is spooned over thin slices of gravlax on rye or crispbread, often accompanied by boiled potatoes, fresh dill sprigs, and a slice of lemon. It is also spread on open‑face sandwiches (smörgås) for a light lunch or snack.
During which celebrations is gravlax with mustard dill sauce typically enjoyed in Swedish culture?
Gravlax with mustard dill sauce is a classic dish at midsummer celebrations, Christmas smörgåsbord, and Easter brunches throughout Sweden. It is also served at casual family gatherings and as a brunch staple year‑round.
What other Scandinavian dishes pair well with mustard dill sauce?
Besides gravlax, the sauce pairs nicely with smoked trout, pickled herring, boiled new potatoes, and as a dip for crispbread. It can also be used as a dressing for cold beet or cucumber salads.
What makes mustard dill sauce special compared to other fish sauces in European cuisine?
Its unique combination of sharp mustard, sweet brown sugar, and fresh dill creates a bright, creamy emulsion that complements the delicate flavor of cured salmon without overpowering it, distinguishing it from French beurre blanc or Greek tzatziki.
What are the most common mistakes to avoid when making mustard dill sauce for gravlax?
Common errors include adding olive oil too quickly, which causes the sauce to separate, and not tasting for seasoning before serving. Also, using low‑quality mustard can result in a bland flavor.
Why does this recipe add dry mustard powder in addition to Dijon mustard?
Dry mustard powder intensifies the mustard flavor and helps stabilize the emulsion, giving the sauce a firmer texture that holds up when spread on bread or mixed with gravlax.
Can I make mustard dill sauce ahead of time and how should I store it?
Yes, the sauce can be prepared up to 24 hours in advance. Store it in an airtight container in the refrigerator; give it a quick whisk before using to recombine any settled ingredients.
What does the YouTube channel Scandinavian Today specialize in?
The YouTube channel Scandinavian Today focuses on traditional and modern Scandinavian cooking, showcasing classic recipes like gravlax, smörgåsbord dishes, and Nordic pastries while highlighting regional ingredients and cultural stories.
How does the YouTube channel Scandinavian Today's approach to Scandinavian cooking differ from other cooking channels?
Scandinavian Today emphasizes authentic techniques, uses locally sourced Nordic ingredients, and often explains the historical context of each dish, whereas many other channels adapt recipes to broader audiences without the same cultural depth.
Last updated: September 1, 2026
