Sweet Mustard & Dill Sauce to Serve with Gravlax
Sweet Mustard & Dill Sauce to Serve with Gravlax is a easy Scandinavian recipe that serves 4. 155 calories per serving. Recipe by Be Inspired Food Wine Travel on YouTube.
Prep: 10 min | Cook: PT0M | Total: 15 min
Cost: $2.40 total, $0.60 per serving
Ingredients
- 2 tablespoons Dijon Mustard (smooth, room temperature)
- 2 tablespoons Honey (light, preferably mild clover honey)
- 2 tablespoons White Vinegar (plain white distilled vinegar)
- 4 tablespoons Vegetable Oil (neutral oil such as canola or grapeseed)
- 2 tablespoons Fresh Dill (finely chopped, stems removed)
Instructions
Measure Base Ingredients
Place the Dijon mustard, honey, and white vinegar into the mixing bowl in equal amounts (2 Tbsp each).
Time: PT2M
Emulsify with Oil
Slowly drizzle the vegetable oil (4 Tbsp) into the bowl while whisking continuously until the mixture thickens and becomes a smooth emulsion.
Time: PT4M
Cover and Chill
Cover the bowl with plastic wrap and refrigerate the sauce for at least 10 minutes to let the flavors meld.
Time: PT10M
Temperature: 4°C
Prepare Fresh Dill
While the sauce chills, finely chop the fresh dill (about 2 Tbsp) on a cutting board.
Time: PT2M
Finish and Serve
Remove the sauce from the fridge, stir in the chopped dill, give it a quick whisk, and transfer to a small serving bowl beside your gravlax, smoked salmon, or poached salmon.
Time: PT2M
Nutrition Facts
- Calories
- 155
- Protein
- 0.3 g
- Carbohydrates
- 9 g
- Fat
- 13 g
- Fiber
- 0 g
Dietary info: Vegetarian, Gluten-Free
Allergens: Mustard, Honey
Ingredient Substitutions
- Instead of Dijon Mustard: spicy brown mustard, yellow mustard
- Instead of Honey: maple syrup, agave nectar
- Instead of White Vinegar: apple cider vinegar, rice vinegar
- Instead of Vegetable Oil: olive oil (light), sunflower oil
- Instead of Fresh Dill: chopped parsley, tarragon
Equipment Needed
- Mixing Bowl
- Whisk
- Measuring Spoons
- Knife
- Cutting Board
- Small Sauce Bowl (optional)
Critical Steps — Do Not Skip
- Slowly drizzle oil while whisking to create a stable emulsion.
- Add fresh dill only just before serving to keep its flavor fresh.
Chef Tips from the Video
- Use a light‑flavored oil so the mustard and honey shine.
- Room‑temperature mustard emulsifies faster than cold.
- Taste and adjust the balance with a pinch of salt if needed.
Troubleshooting
Sauce separates or looks oily.
Return the bowl to the counter, whisk vigorously while slowly adding a little more mustard or vinegar to re‑emulsify.
Sauce is too thick.
Thin it with a teaspoon of warm water or extra vinegar, whisking until smooth.
Dill becomes soggy after sitting.
Add the dill at the very last minute; if pre‑chopped, store it dry in a paper towel-lined container.
Storage
Refrigerator: Up to 5 days in an airtight container.
Freezer: Not recommended; texture may change.
Room temperature: No more than 2 hours if left out at a buffet.
Make-Ahead Tips
- Prepare the sauce up to 24 hours ahead; keep dill separate and fold in just before serving.
- Store in a clean, sealed jar to prevent the sauce from absorbing fridge odors.
Frequently Asked Questions
What is the cultural significance and history of Sweet Mustard and Dill Sauce in Scandinavian cuisine?
In Scandinavian countries, a sweet mustard‑dill sauce, often called "hovmästarsås" or "mustard dill dressing," has long been served with cured fish like gravlax. The combination of mustard’s sharpness, honey’s sweetness, and dill’s fresh herbaceous note reflects the region’s love for balanced, bright flavors that complement rich, oily fish.
What traditional regional variations of Sweet Mustard and Dill Sauce exist in Nordic cuisine?
In Sweden, the sauce may include a splash of aquavit or a pinch of white pepper. In Denmark, a touch of cream is sometimes added for extra richness. Norway often uses a milder mustard and may incorporate a bit of brown sugar instead of honey.
How is Sweet Mustard and Dill Sauce traditionally served with gravlax in Sweden?
The sauce is typically presented in a small ramekin beside thinly sliced gravlax on a platter of rye bread or crispbread. Diners drizzle the sauce over the fish or dip each bite, allowing the sweet‑tangy dressing to cut through the salty cure.
During which celebrations or occasions is Sweet Mustard and Dill Sauce commonly used in Scandinavian culture?
The sauce appears at midsummer feasts, Christmas smörgåsbord tables, and Easter brunches, whenever cured or smoked fish is featured. Its bright flavor pairs well with the festive, hearty spreads typical of these celebrations.
What other Scandinavian dishes pair well with Sweet Mustard and Dill Sauce?
Besides gravlax, the sauce complements smoked salmon, cold poached salmon, pickled herring, and even boiled new potatoes. It also works as a light dip for crispbread or as a drizzle over a simple cucumber salad.
What makes Sweet Mustard and Dill Sauce special compared to other fish sauces in Scandinavian cuisine?
Its unique balance of sweet honey, sharp Dijon mustard, and fresh dill creates a bright, emulsified dressing that is both creamy and tangy without any dairy. This simplicity lets the fish shine while adding a subtle sweetness rarely found in traditional vinaigrettes.
How has Sweet Mustard and Dill Sauce evolved over time in Nordic cooking?
Originally a household staple made with locally sourced mustard and honey, modern versions often incorporate store‑bought Dijon and neutral oils for convenience. Some chefs now experiment with flavored vinegars or add a dash of citrus to update the classic profile.
What are common misconceptions about Sweet Mustard and Dill Sauce?
Many think the sauce must be cooked or that it requires heavy cream, but the authentic version is a no‑cook emulsion. Another myth is that it only works with gravlax; in reality, it pairs beautifully with a variety of cold or lightly cooked fish.
What are the most common mistakes to avoid when making Sweet Mustard and Dill Sauce?
Adding the oil too quickly will cause the mixture to split, and stirring in the dill too early can make it lose its fresh flavor. Also, using cold mustard can make emulsification difficult, so bring it to room temperature first.
Why does this Sweet Mustard and Dill Sauce recipe use a 2:1 oil‑to‑other‑ingredients ratio instead of a traditional vinaigrette ratio?
The higher oil proportion creates a richer, creamier texture that coats oily fish without feeling greasy. It also stabilizes the emulsion, ensuring the sauce stays smooth when served chilled.
What does the YouTube channel Be Inspired Food Wine Travel specialize in?
The YouTube channel Be Inspired Food Wine Travel focuses on global culinary travel, showcasing simple yet authentic recipes, wine pairings, and food‑culture stories that inspire viewers to explore flavors from around the world.
How does the YouTube channel Be Inspired Food Wine Travel's approach to Scandinavian cooking differ from other cooking channels?
Be Inspired Food Wine Travel emphasizes quick, travel‑friendly techniques and pairs dishes with wine suggestions, whereas many other channels may focus on elaborate, restaurant‑style presentations. The host often highlights cultural context and practical home‑cooking tips.
Last updated: September 1, 2026
