Sweet Mustard & Dill Sauce to Serve with Gravlax

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

1. Measure Base Ingredients

   Place the Dijon mustard, honey, and white vinegar into the mixing bowl in equal amounts (2 Tbsp each).

   Time: PT2M

2. 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

3. 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

4. Prepare Fresh Dill

   While the sauce chills, finely chop the fresh dill (about 2 Tbsp) on a cutting board.

   Time: PT2M

5. 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