Mustard and dill sauce

Mustard and dill sauce

By
From
Leiths How to Cook
Makes
120 ml
Photographer
Peter Cassidy

The classic accompaniment to gravadlax (cured salmon), this sauce also goes well with lamb.

Ingredients

Quantity Ingredient
1/2 bunch dill
1 tablespoon dijon mustard
100ml sunflower oil
1 1/2 tablespoons white wine vinegar
1 teaspoon caster sugar
salt
freshly ground black pepper

Method

  1. Pick the dill leaves from the stalks and finely chop them, discarding the stalks. You need about 3–4 tablespoons.
  2. Place the mustard in a small bowl and gradually whisk in the oil, then the wine vinegar. Add the dill and sugar, taste and season well with salt and pepper.
Tags:
Leiths School of food and wine
cookery course
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