Sweet Mustard Sauce
Editor's note: The recipe and introductory text below are reprinted from Andreas Viestad's book Kitchen of Light: New Scandinavian Cooking.
People tend to differ as to what the real, authentic food traditions are. These differences can cut across countries, regions, or even families (my wife and I can never agree on what to have for Christmas dinner). But on one subject, there is no disagreement among the people of Norway, Sweden, and Finland: Gravlaks should be served with a sweet mustard sauce.
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 cups
Sauce
Mustard
No-Cook
Quick & Easy
Vinegar
Dill
- 1 cup vegetable oil
- 6 tablespoons sweet grainy mustard, or to taste
- 2 to 3 tablespoons dijon mustard
- 1 tablespoon sugar, or to taste
- 1 to 2 tablespoons vinegar
- 2 to 3 tablespoons finely chopped fresh dill
- Carbohydrate 1 g(0%)
- Fat 14 g(22%)
- Fiber 0 g(1%)
- Protein 0 g(1%)
- Saturated Fat 1 g(5%)
- Sodium 88 mg(4%)
- Calories 132
Preparation Combine the sweet mustard and 2 tablespoons of the Dijon mustard in a medium bowl. Add the sugar and 1 tablespoon of the vinegar. Gradually add the oil, whisking constantly. Adjust the flavors as necessary. The sauce should be neither overly sweet nor overly acidic. Add a little water if the sauce gets too thick. Stir in the chopped dill. It will keep, refrigerated, for 2 to 3 weeks.
